Recipes: Appetizers & Snacks, Main Entrees, Side Dishes

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Coconut Prawns


  • 2 lbs. large prawns, peeled and de-veined
  • 1/2 cup flour
  • 1 whole egg
  • 1/4 cup orange juice
  • 1/4 cup canned coconut milk or regular milk
  • 1 tsp. salt
  • 1/2 tsp. baking powder
  • pinch cayenne powder
  • 1 1/2 cups Spectrum® Naturals® Organic Refined Coconut Oil for frying
  • 1 1/2 cups unsweetened coconut, shredded
  • freshly ground pepper to taste


  1. Clean and butterfly the prawns leaving tails on.
  2. Open them and press them flat. Reserve.
  3. Combine in a food processor the flour, egg, orange juice, milk, salt, baking powder, and cayenne.
  4. Blend well and pour over the prawns, coating them evenly.
  5. Heat the oil to 350º F.
  6. Dredge the shrimp into shredded coconut, pressing coconut on.
  7. Fry the prawns in the hot coconut oil in small batches.
  8. Season with ground pepper.
  9. Serve warm with your favorite salsa or chutney.

Servings: 8

Nutritional information per serving: Calories 295, fat 25g, Cholesterol 172mg, Carbohydrate 21g, Dietary Fiber <1g, Protein 25g, Sodium 510mg.

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