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Coconut Crunchy Prawns

By on February 21, 2018
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Coconut Crunchy Prawns

Serves 4

INGREDIENTS
De-shelled Prawns 16 pieces medium
with tails intact (400 grams)
Refined flour 2 tablespoons 
Beaten Egg 2 nos
Grated coconut ½ cup
Bread crumbs ½ cup
Chilly Flakes 2 teaspoons 
Green Chili Paste 2 teaspoons
Lime Juice 2 teaspoons
Salt to taste 

METHOD FOR PRAWNS
1. Slit the prawns from the center, open and flatten them. Marinate the prawns with green chilly paste, lime juice and salt to taste for fifteen minutes.
2. Take a plate and combine coconut and bread crumbs. Keep aside. 
3. Dust prawns with refined flour. Dip them in beaten egg and roll each prawn on coconut and bread crumb mixture and press the prawns with the palm so that the crumbs stick to it. 
4. Heat oil in a pan and dip fry prawns till golden brown. 
5. Serve hot with tomato ketch up.

Note: Preferably use Japanese white bread crumbs for good taste and color. It is easily available. 

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