Golden crunchy coconut prawns with lemongrass aioli: yes please! These delicious bites are the ultimate crowd pleaser. Requiring only an handful of ingredients, they are quick and easy to make but look deceptively elaborate.
As 2022 edges closer, we are reminiscing about the flamboyant new year parties from home. No Mauritian party is complete without rounds of ‘gajack’- ‘appetisers/ amuse bouches’. Although we are far from home, we spend many an evenings around this time of year sipping cocktails and eating gajack.
Our crunchy coconut prawns make the perfect gajack. Coconut lends wonderful crunch to the prawns and enhances its sweet taste. The best part: the prawns can be prepared in advanced (see notes below) and fried for a couple of minutes before serving.
For other new year gajack inspiration, check out our previous posts:
QUESTIONS YOU MAY HAVE ABOUT CRUNCHY COCONUT PRAWNS
Can I prepare the prawns ahead?
Yes, the prawns can be prepared a couple of hours ahead. Defrost (if using frozen) prawns in the fridge and pat dry carefully. Working quickly or in batches, dredge and coat the prawns with the flour, egg wash and panko/ coconut mixture. Place the coated prawns on a kitchen paper and place back in the fridge until ready for frying.
Can I bake the prawns instead of frying?
For a healthy alternative, you can bake the prawns at 180°C for 12-15 minutes. Drizzle the prawns with olive oil and flip once after about 8 minutes. However, the baked counterpart does not get golden and quite as crunchy but nonetheless tastes delicious.
Can I use prawns without a tail on?
Absolutely! The prawns are a tad trickier to handle without the tails but the results are equally as delicious.
Crunchy Coconut Prawns
Ingredients
For the prawns
- 12 large prawns, deshelled, deveined and tail on
- 30 g (¼ cup) medium dessicated coconut
- 30 g (¼ cup) panko breadcrumbs
- 1 egg, lighltly beaten
- 3-4 tbsp flour
- 1 tbsp sesame seeds (optional)
- ¼ tsp salt
- black pepper
- paprika
- neutral oil, for frying
For the lemongrass aioli (optional)
- 3-4 tbsp egg mayonnaise
- 1 small clove garlic, minced
- ½ cm lemongrass, finely diced
- ½ tsp lemon juice
Instructions
For the aioli (optional)
- Combine the mayonaisse, minced garlic, finely chopped lemongrass and lemon juice in a small bowl.
For the prawns
- Defrost (if using frozen) prawns in the fridge overnight. If your prawns have shells, deshell and devein the prawns, leaving the tail on. Pat the prawns dry with a kitchen towel and season lightly with salt, pepper and paprika.
- Place the beaten egg in a small bowl and the flour in another small bowl. In a shallow bowl/ small plate, combine the panko breadcrumbs, coconut, sesame seeds, remaining salt and pepper.
- Dip the prawn into the flour, and gently shake off the excess. Next dip the prawn in the eggs and then dredge the prawn in the panko-coconut mixture. Coat the whole prawns and gently press the mixture on the prawns.
- Reserve the coated prawns on a plate and repeat until all prawns are coated.
- In a pan deep enough for frying, heat the oil on medium high heat. Fry the coated prawns a few at a time until golden brown, approximately 3-4 minutes.
- Remove the prawns from the oil and drain on a piece of kitchen paper beofre serving with the aioli.