Coconut Prawns Shrimp Recipes

BAKED COCONUT SHRIMP

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
• Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
• Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

COCONUT SHRIMP I

Steps:

• In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
• Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
• Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

COCONUT PRAWN (SHRIMP) CURRY

Steps:

• Heat the oil in a wok; add the mustard seeds and curry leaves then quickly add the onion. Cook for about 3 minutes until the onion starts to brown.
• Add the garlic, ginger, chili, tomato and turmeric. Continue to cook a few minutes more until soft.
• Add the masala and fry another half minute.
• Gradually add the cocnut milk and bring to a simmer.
• Turn the heat to medium and add the prawns: cook for about 2 minutes or until the prawns are cooked through.
• Season to taste with salt, serve in bowls with the coriander sprinkled over.

COCONUT PRAWNS

Steps:

• Devein prawns and rinse quickly under cold running water, then flatten very slightly with the heel of your hand.
• Refrigerate until needed.
• Sift flour, salt and cornflour into a bowl.
• Add vinegar and water and mix to a smooth batter.
• Spread coconut on a flat plate.
• Dust prawns lightly with extra flour, then dip into the batter.
• Allow the excess to run off then coat with coconut.
• Heat oil in a wok or deep frying pan and test for the correct temperature with one prawn (oil should not be too hot or the coconut will burn before the prawn cooks).
• Cook prawns in batches and drain on paper towels.
• Serve hot, accompanied with lime wedges and dipping sauces such as Yoghurt and Mint Sauce or Chilli Plum Sauce.

COCONUT PRAWNS

Steps:

• Shell and devein and butterfly prawns-leave the tail if possible.
• In a bowl beat together the eggs, milk and hot sauce.
• Combine flour, salt and sugar on a separate plate and put the coconut in a bowl.
• Dip each prawn in: flour mixture first, egg mixture second, coconut third.
• At this point they can be placed on waxed paper and refrigerated until ready to cook.
• OR Heat oil in a large skillet over medium high heat, and fry to golden on each side.
• Serve with warmed jalapeno pepper jelly or cocktail sauce.

COCONUT PRAWNS (SHRIMP)

Steps:

• Clean, peel and butterfly prawns.
• Skewer onto 10" bamboo skewers.
• Mix up tempura batter mix according to directions below.
• Lightly coat prawns with flour (this helps the batter to stick).
• Dip in tempura batter.
• Roll and crust in a blend of shredded coconut and panko(Japanese-style bread crumbs).
• Let the prawns lay carefully on a parchment sheet and freeze for one hour to allow the bonding of the breading and the proper crusting.
• Deep fry in a high-quality shortening (canola oil) until crust turns golden brown.
• Serve with a pina colada sauce or your favorite sweet and sour.
• TEMPURA BATTER MIX:.
• Combine all ingredients in a large bowl.
• Mix until well blended.
• (cooking time includes time in freezer).