Coconut and chilli prawns with a sweet chilli dipping sauce. Recipe

Tiger prawns coated in panko breadcrumbs, coconut and chilli. Deep fried and served with a homemade sweet chilli sauce.

  • Preparation
  • Cooking time
  • Rest time
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(6 votes) 3.5/5

Les ingrédients

Pour people
  • Part one of the recipe
  • Raw prawn(s) : 30 whole
  • Whole egg(s) : 2 whole
  • Plain flour : 60 g
  • Panko breadcrumbs : 120 g
  • Dessicated coconut : 60 g
  • Dried red chilli(s) : 2 Tsp
  • Frying oil : 500 ml
  • For the sauce
  • Rice wine vinegar : 100 ml
  • Soy sauce : 50 ml
  • Caster sugar : 100 g
  • Red chilli(s) : 2 whole
  • Lime(s) : 1 whole
  • Fresh coriander : 0.25 bunch
  • Mizuna salad leaves : 150 g
  • Water : 50 ml



    Peel and de-vein the prawns. Beat the eggs together in a bowl. Place the flour in a second bowl and the panko, coconut and chilli powder in a third.

    Place the oil in a large saucepan and bring to a temperature of 180'C. Dip the prawns first into the flour, then the egg and finally the panko mixture. Once all of the prawns are coated, add them to the hot oil a few at a time. Fry until golden brown and then drain on kitchen paper.


    De-seed and finely chop the chilli. Juice the lime. Place these two ingredients in a saucepan, along with the rice wine vinegar, soy sauce, water and sugar. Bring to the boil, reduce to a simmer and cook until thick and syrupy.

  • 3. TO SERVE

    Serve in a large bowl with some mizuna leaves and fresh coriander

Chef's tip

«Always make sure you prepare your prawns and make sure you remove the vein. »

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