Thai Coconut Crumbed Prawns | Marion's Kitchen
Thai Coconut Crumbed Prawns | Marion's Kitchen
Ingredients
Prawns
- 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
Instructions
- 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.
- 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.
- 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.
- 4
Serve with the Thai cucumber relish.
