Deep-fried coconut prawns
These golden, crispy coconut-crumbed prawns are coated in a light, airy batter and fried to perfection. It is as visually appealing as it is delicious.
Updated : 17 October, 2025
Easy
About 20 min.
Ingredients
600 grams
King prawns
175 grams
Flour
1.5 teaspoon
Baking powder
1
Eggs
150 milliliters
Water
60 grams
Panko breadcrumbs
60 grams
Coconut flakes
600 milliliters
Corn oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To make the batter, sift 125g/4½oz plain flour, baking powder and a pinch of salt into a bowl. Create a well in the center and crack in the egg. Gradually bring the flour in from the sides to form a paste, then whisk in the cold water until you have a smooth batter.
Step 2
Line a baking tray with greaseproof paper. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with oil and heat to 180C - when a cube of bread turns brown in about a minute, it’s ready.
Step 3
Place the remaining 50g/1¾oz flour in a shallow bowl and season generously with salt and pepper. In a separate bowl, combine the breadcrumbs and coconut.
Step 4
Coat each prawn in the seasoned flour, shaking off any excess. Holding each prawn by the tail, dip it into the batter, allowing the excess to drip back into the bowl, then roll it in the coconut breadcrumb mixture, pressing gently so it adheres. Arrange the coated prawns on the prepared tray, leaving space between each one.
Step 5
Deep-fry the prawns in batches for 1-2 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on kitchen paper.
Step 6
Serve immediately with a dipping sauce.