Coconut Prawns

Coconut Prawns

When I originally had the idea to start blogging it was suppose to be a place to organize new ideas, recipes, interesting life events etc. Obviously with our recent migration to Australia the Life events category has taken center stage here. Well that's about to change!!! While I will still be including fun and interesting things from our new life down under I will also be posting craft, gardening and lots of Foodie stuff!

Starting with a very easy and incredibly tasty Coconut Prawns recipe.

Here's what you'll need:

1 Kilo (about 2 pounds) of large Uncooked Shrimp or Prawns

2 1/2 cups of baking mix (divided)

1 cup water

1 package (8 oz) of moist sweetened shredded coconut

1 tsp of salt

1/4 tsp ground red pepper

1 cup of Panko (Japanese breadcrumbs)

Peanut Oil

For those who aren't familiar with Baking mix it is a simple mix to make in bulk and keep around.

6 cups of AP flour

3 Tbsp baking powder

1 Tbsp salt

3/4 cup shortening

Remember you only need 2 1/2 cups of the mix for this recipe.

Now there's lots of different ways to enjoy coconut shrimp, they all share the basics which is coconut, a batter to adhere the coconut and of course the shrimp/prawns. 

I start off with 1Kilo of large uncooked Banana Prawns. These prawns have a mild sweet flavour and are great to use with spices and full flavoured recipes. But any raw large bodied shrimp will do. Often if you buy them still intact and clean them at home, they're much cheaper!

Remove their heads, shell and legs and de-vain them. Leave the tail shell on as that makes them easier to handle. Give them a good rinse then butterfly them by taking a sharp knife down the back, be careful not to press completely through or you'll just split your prawn in half.

Next to prepare your batter stir 1 1/4 cup of baking mix with 1-1 1/2 cup of water in a bowl. I like it a little runnier than pancake mix.

Combine the coconut and panko together in a separate shallow dish.

Then stir the remaining 1 1/4 cup of baking mix with 1 tsp salt, 1/4 tsp red pepper into another bowl.

Coat all prawns in dry mixture then dip in wet mixture allowing the excess to drip off, then dip in coconut mix.

Place all coated shrimp on a baking sheet then place in freezer for about 10-15 minutes. This allows the 

coconut batter to stick really well to the shrimp.

You can use a deep fryer or a dutch oven with 3-4 inches of peanut oil heated to 350*F/176*C.

Cook shrimp 6-8 in a batch at a time in oil for about 2 to 3 minutes until golden brown.

Can be served with cocktail sauce, mustard sauce or no sauce at all.

Pair with a fresh snap peas and corn on the cob for a complete and satisfying meal.

Serves 6-8 people.

                                       Recipe adapted from Southern Living Cookbook