• 1kg Prawns, uncooked, peeled with tails on, deveined and butterflied
  • 1/2 cup self raising flour
  • 1 and 1/2 tablespoons cornflour
  • salt and pepper , to taste
  • 1 teaspoon ground coriander
  • 3/4 cup beer
  • 2 egg whites
  • 2 cups desiccated coconut
  • Canola oil, enough to shallow fry (depending on pan size)
  • 1 cup Freshzest Coriander, leaves only, finely chopped
  • 2 limes, juiced
  • 4 teaspoons fish sauce
  • 2 teaspoon caster sugar
  • 2 red chillies, deseeded and finely chopped

Coconut Prawns with Coriander Sauce.


Preparation Time: 25 minutes

Cooking Time: 15 minutes

Serving Size: 8

  1. To make the sauce, combine the coriander, lime juice, fish sauce sugar and chillies in a bowl and mix well.
  2. To make the batter, combine the flour (both), coriander, salt, beer and egg whites and mix to remove any lumps.
  3. Dip the prawns, one at a time, into the batter and then toss in the coconut until well coated.
  4. Heat the oil in a large saucepan over medium heat until hot. Add the prawns one at a time to the hot oil and cook until golden brown. Remove onto a plate lined with paper towel.
  5. Serve immediately with the coriander dipping sauce.
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