A new way to enjoy prawns, this delicious recipe for coconut prawns with peanut-butter dipping sauce is so easy to make and only takes 30 minutes.
Our suggestion? Make it for dinner tonight. You won’t be disappointed.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Coconut prawns with peanut-butter dipping sauce
- 4 extra-large eggs, whisked
- 300g fresh white breadcrumbs
- 15ml (1 tbsp) paprika
- 15ml (1 tbsp) desiccated coconut
- 200g medium prawns, shelled and deveined
- oil, to deep-fry
- handful coriander, to garnish
- lime cheeks, to serve
- 60ml (¼ cup) smooth peanut butter
- 30ml (2 tbsp) soya sauce
- 30ml (2 tbsp) lemon juice
- 10ml (2 tsp) fish sauce
- 5ml (1 tsp) chilli flakes
- 30ml (2 tbsp) honey
- 50ml water
- salt and freshly ground black pepper, to taste
For the prawns, whisk the eggs in a medium bowl. Combine the breadcrumbs, paprika and desiccated coconut in a separate medium bowl. Set aside until needed.
For the dipping sauce, mix all of the sauce ingredients together and season to taste. Cover and refrigerate until needed.
Dip a prawn first into the whisked egg, then into the breadcrumb and coconut mixture. Place back in the egg and then again in the coconut and breadcrumbs. Transfer the crumbed prawn to a plate. Repeat these steps with all of the prawns, then cover and refrigerate for 15 minutes.
Using a deep fat fryer or deep pot, heat the oil to 180˚C. If using a pot, check the temperature of the oil with a sugar thermometer. Deep-fry the prawns, about 4 minutes each, then remove from the pot and place on paper towel to absorb excess oil.
Thread the prawns onto metal skewers and garnish with coriander. Serve with the dipping sauce and lime cheeks alongside.