These tasty, crunchy prawns make for a great snack or entree, and when paired with the delicious dipping sauce, are packed full of flavour!
Thai Coconut Crusted Prawns with Peanut Dipping Sauce
Ingredients
Prawns
- 600 g fresh prawns
- 1 egg
- 1 Tbsp Thai yellow curry paste
- 1 cup coconut thread
- 2 Tbsp chickpea flour
- 2 tsp oil
Peanut Sauce
- 4 Tbsp smooth peanut butter
- ½ Tbsp honey
- ½ lemon juiced
- 1 Tbsp soy sauce
- 5-6 Tbsp water
To Serve
- ½ cup coriander leaves picked
Instructions
- Prep prawns Pat prawns dry and remove tails if desired (see tip). Place in a large bowl with a pinch of salt and curry paste. Toss until well coated. Set aside to marinate.
- Make sauce Whisk all peanut sauce ingredients together in a small bowl, until smooth. Set aside for serving.
- Crumb prawns Add egg to bowl with prawns. Break egg yolk with fork and toss through prawns until coated. Combine coconut thread and chickpea flour in a large bowl and season with salt and pepper. Add prawns to bowl in batches and toss to coat, pressing prawns into crumb. Set aside on a large plate.
- Cook prawns Heat oil in a large frypan on medium-high heat. Add prawns and cook in batches, for about 2 minutes each side, until golden and cooked through.
- To finish While prawns cook, pick coriander for serving.
- Serve Place prawns on plate with peanut dipping sauce. Sprinkle over coriander.
- Tip: To remove prawn tails, gently pinch the tail between your fingers and pull to remove and discard.
