Food For Four

Baked Panko Coconut Prawns

Posted on | June 3, 2015 | Appetiser, Asian Recipes, Quick Meal, Recipes | No Comments

baked coconut shrimp

How scrumptiously irresistible are these crispy panko crusted coconut prawns?

I’m seriously obsessed with anything coated with crunchy panko breadcrumbs. This Japanese-style breadcrumbs really add more texture and crunch to your dishes than the traditional breadcrumbs. Panko crumbs are made from specially made crustless bread and are bigger and drier than normal breadcrumbs. This breadcrumbs made popular from the Japanese dish Tonkatsu. But you can use panko to crumb your schnitzels, fish, seafood, vegetables, arancini as well as a crunchy top on oven baked pasta, casseroles… See why I’m obsessed with panko?

coconut prawns

This panko coconut prawns are a popular combination of flavours, and make a great appetiser. For the more health conscious this version is baked. To give the panko crumbs and coconut extra golden colour, I’ve pan roasted them separately first. The end result is a golden, crunchy and flaky prawns. I didn’t have time to make my own dipping sauce and used bottled sweet chilli sauce, or you can also dip them with Japanese mayo. These prawns are just delicious with an amazing contrasting textures of juicy sweet prawns on the inside and really crunchy crumbs on the outside. Enjoy!

baked coconut prawns

Baked Coconut Prawn Recipe

25 pieces large shrimp, peeled and deveined
1 cup panko
1 cup shredded coconut
1 tbsp. olive oil
½ cup flour
2 eggs
salt
ground black pepper
sweet chilli sauce
coriander as garnish (optional)
wedges of lime (optional)

Method

Pre-heat oven to 180°C. Lined a baking tray with baking paper.

Combine the panko crumbs and shredded coconut in a large bowl, and give the mixture a mix. Heat oil in frying pan over medium heat. Toast the panko and coconut mixture for about 3 minutes or until golden brown. Continuously stirring and DO NOT step away. Once the crumbs are golden brown, remove from heat. Spread onto a plate dish to cool down.

Sprinkle salt and pepper over the prawns ensuring to do both sides.

Whisk eggs into a small bowl.

For each prawn, coat with flour and pat off excess flour. Then dip into the egg mixture then coat with the toasted panko and coconut mixture. Press the panko/coconut mixture onto the prawns. Place coated prawns onto the baking tray.

Bake the prawns until the coconut is golden and turn the prawns over. Continue to bake prawns until cooked through and remember to only turn once.

Garnish the prawns with some chopped coriander. Serve the coconut crumbed prawns with sweet chilli sauce.

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