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Thai Coconut Crumbed Prawns

Crispy fried prawns coated in shredded coconut make great finger food for a party. Prep them in the afternoon and keep them in the fridge, then deep fry them to golden crunchiness when you’re ready to serve up. If you can get a fresh coconut, you can grate your own, or use desiccated coconut from the supermarket.


Thai Coconut Crumbed Prawns

15 minutes
15 minutes
Makes 20

1 cup flour

20 prawns (shrimp) shelled with tails intact, deveined

2 cups shredded coconut (fresh or dried)

vegetable oil for deep frying


Thai cucumber relish (Ajat):

½ cup white sugar

½ cup white vinegar

1 tsp sea salt

2 tbsp diced cucumber

2 small Asian red shallots, sliced

2 long red chillies, sliced

  • Step 1

    To make the cucumber relish, heat the sugar, vinegar and salt in a saucepan over high heat for 3-4 minutes or until the sugar has dissolved. Allow to cool. Then transfer to a bowl. Stir through the cucumber, shallots and chillies.

  • Step 2

    Make a batter by mixing the flour with 1½ cups water. Dip each prawn into the batter and then coat in the coconut. Set aside on a tray until ready to cook.

  • Step 3

    Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook the prawns for 1-2 minutes or until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

  • Step 4

    Serve with the Thai cucumber relish.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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