Easy Fried Coconut And Lemon Prawns

Coconut and Lemon Prawns or Coconut Shrimp as they are often called outside of the U.K., is a simple yet delicious prawn recipe that you can make at a fraction of the price that many restaurants charge.

Shredded coconut is delicious when used as a coating and deep fried.

Until recently I had only eaten Coconut Prawns on holidays abroad, I now make it regularly at home as a tasty weekend treat for all the family. The Lemon is my own addition and this recipe is equally delicious without it.

I serve these delicious coconut and lemon prawns with various dips including Sweet Chilli Sauce & Orange Marmalade. The family will love experimenting with different dips and sauces and everyone will have their own personal favourite.

Ingredients For Coconut And Lemon Prawns

• 3/4 cup plain flour.
• 1 teaspoon salt .
• grated zest of 1 lemon.
• 1/4 teaspoon ground black pepper. 
• 2  egg whites , 1 egg yolk.
• 2 cups shredded or flaked coconut .
• 24 large prawns, cleaned and deveined .
• enough vegetable oil for deep frying.

How To Make Coconut And Lemon Prawns

Heat the vegetable oil in a deep fat fryer or heavy based saucepan to 160 c.

In a shallow dish mix the flour, salt, and black pepper.

In a large cup or small bowl beat the egg whites and egg yolk.

In a second shallow dish place the coconut and lemon zest and mix evenly.

Toss the prawns in the flour until evenly coated, dip into the egg mixture.

Roll the floured and egged prawns into the coconut and lemon, and pat on the mixture until the prawns are completely covered.

Fry the  prawns, turning once, for about 2-3 minutes each, until golden brown and delicious.

Drain on kitchen paper before serving.

Coconut and lemon prawns is an easy home cooking recipe that anyone can make and the whole family can enjoy.