Coconut prawns and Thai mayonnaise dip

Serve as a starter or snack.
recipe, prawns, seafood,coconut
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Recipe from: 10 March 2016
Preparation time: 15 min
Cooking time: 3 min


  • 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
Servings: Change Serving



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.

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Read more on: prawns  |  recipe  |  coconut  |  seafood


Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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