Ingredients:

  • 1 lb large prawns, peeled and deveined (tail-on)
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten (use pasteurized eggs)
  • 1 cup Panko breadcrumbs
  • 1 cup unsweetened shredded coconut
  • 1/4 cup mayonnaise
  • 1 tbsp Sriracha
  • 1 tsp lime juice

Instructions:

  1. Place the prawns on a plate lined with paper towels and pat the tops and bottoms firmly until completely dry to the touch.
  2. Sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper evenly over the dried prawns.
  3. Prepare the breading station by placing 1/2 cup all-purpose flour in the first bowl, 2 beaten eggs in the second bowl, and a mixture of 1 cup Panko breadcrumbs and 1 cup unsweetened shredded coconut in the third bowl.
  4. Dredge each prawn in the flour, shaking off any excess.
  5. Dip the floured prawn into the beaten eggs, ensuring it is fully submerged.
  6. Press the prawn firmly into the coconut-Panko mixture, using fingers to push the coating into the meat for a thick crust.
  7. Add 1 tbsp olive oil to a skillet over medium heat; test for readiness by dropping in a coconut flake to see if it sizzles immediately.
  8. Place prawns in the pan, leaving space between them, and fry for 2–3 minutes per side until the crust is mahogany-colored and the seafood is opaque, curled into a 'C' shape, and has reached an internal temperature of 145°F (63°C).
  9. Transfer the prawns to a wire rack and let them rest for 1 minute to maintain crispness.
  10. In a small bowl, whisk together 1/4 cup mayonnaise, 1 tbsp Sriracha, and 1 tsp lime juice to create the dipping sauce.