Sunday, April 10, 2011

Baked Coconut Prawns

Coconut shrimp are absolutely delicious. They are also expensive. Thus, it was time to give cooking them at home a shot. I looked at a lot of recipes and then generally decided to just go for it. For this reason, I don't have any precise measurements. Except I remember that we bought almost exactly 2 lbs of fresh, wild mexican black prawns from Olympia Seafood Company. Good choice.


Egg Whites
Salt and Pepper
Ground unsweetened coconut
Flaked Coconut, sweetened (I would recommend toasting them before using... I did not)
Sweet Chili Sauce (for dipping)

The basics:

Deshell, Devein, and butterfly the prawns, but leave the tail on.

Dip in egg white.

Coat in a mixture of 75% cornstarch and 25% ground unsweetened coconut with added salt and pepper if you please.

Dip in egg white again. 

Dip in flaked coconut. 

Bake @ 350 degrees. Time will very depending on the size of the prawns.

Get some sweet chili sauce to dip them in, and enjoy.

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