Coconut prawns and Thai mayonnaise dip

Recipe from: 10 March 2016
recipe, prawns, seafood,coconut

Ingredients 19
Servings 4
Time 00:15


  • 400
    frozen prawn tails - thawed, cleaned and peeled
  • 1/4
    cake flour seasoned with ½ tsp each of salt and pepper
  • 2
    large eggs, beaten
  • 1/2
    desiccated coconut (medium or coarse)
  • 1/2
    Panko breadcrumbs* or coarse dried breadcrumbs
  • Cooking oil for deep frying
  • DIP:
  • 1/4
    creamy mayonnaise
  • 1
    clove garlic, crushed
  • 1/2
    grated ginger
  • 1/2
    finely chopped red chillies
  • 3
    chopped coriander
  • juice and zest of 1 lime (or ½ a lemon)
  • 1
    fish sauce to taste
  • 1
    cucumber, spiralled or julienned, dressed in 1Tbs (15 ml) of white wine vinegar or rice wine vinegar
  • 1
    lime, cut into wedges
  • 1
    red chilli, thinly sliced
  • Fresh coriander leaves



Combine the coconut and crumbs on one plate. Have the seasoned flour and beaten eggs ready. Leave a clean plate aside, as well as one lined with a paper towel.

Coat the prawns in the cake flour, followed by the egg and lastly a generous coating of coconut and crumbs. Set aside on the clean plate.

Combine all the dip ingredients together and decant into dipping bowls.

Fry the prawns in moderately hot oil for three minutes. The crumbs should be lightly golden in colour. Place crispy, cooked prawns on the paper-lined plate to absorb excess oil.

Fry prawns in batches to prevent clumping together and make sure the oil is not too hot or the crumbs will burn and the prawn meat will still be raw inside.

Serve prawns piled onto a plate with dipping sauce on the side. Garnish with lightly pickled cucumber, lime wedges, chilli and coriander leaves.

For the banters and gluten intolerant:
replace cake flour with tapioca flour and bread crumbs with more coconut.

Reprinted with permission of Two Oceans Wines.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: prawns  |  recipe  |  coconut  |  seafood

You might also Like

There are new stories on the homepage. Click here to see them.