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.

Ingredients:

Prawns

Egg Whites

Cornstarch

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.