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Coconut and Panko Prawns

An appetizer that can't be beat - so good it will turn almost anyone off ​a diet, and we have to keep a close eye on kitchen "seagulls" when these prawns leave the hot oil.


  • ​1 cup flour

  • Salt and pepper

  • 3 eggs, beaten

  • 1 cup Panko

  • 1/2 cup shredded unsweetened coconut

  • 24 prawns, shelled (can remove the tail or leave it on for presentation)

  • Oil for frying (canola or peanut oil)​​ ​

  • Thai sweet chili sauce for dipping


  1. ​Mix flour, salt, and pepper in a shallow dish. Be generous with the salt and pepper, only a very small amount will end up on the prawns.

  2. In a separate bowl, beat eggs well. Make sure there are no clumps of egg whites.

  3. Combine Panko and coconut in another shallow bowl.

  4. Pour oil into a deep, heavy-bottomed pot or skillet (cast iron is ideal) until about 2" deep, and heat to 350°F. Keep a close eye on it. ​We find the prawns will work up to 375°F but any hotter and they start to burn.

  5. While oil is heating, dredge prawns first in flour, then egg, then Panko mix. Lay them out on a tray in a single layer until ready to fry.

  6. Fry for about 2 minutes until desired golden brown colour is reached. Transfer to a plate lined with paper towel and serve with dipping sauce.



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