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Coconut and Panko Prawns

2/19/2021

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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.
Picture
Ingredients:
  • ​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
Directions:
  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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  • Home
  • The Lodge
    • YOUR HOSTS
    • ROOMS
    • GETTING HERE
    • QUATSINO HISTORY
  • Fishing
    • OCEAN FISHING
    • RIVER FISHING
    • FISHING PACKAGES
    • SEASONS & CATCHES
    • BOATS
    • FISH PROCESSING
    • TACKLE & GEAR
  • Kayaking
    • PACKAGES & RENTALS
    • GALLERY
  • Recipes
  • Blog
  • CONTACT