Everyday recipes
Thai coconut prawns
Thai coconut prawns
INGREDIENTS
24 medium green prawns, peeled, tail intact, deveined
¼ cup plain flour
2 eggs, lightly beaten
1½ cups shredded coconut
24 bamboo skewers, soaked for 30 minutes
DIPPING SAUCE
½ cup sweet chilli sauce
2 tablespoons lime juice
2 tablespoons finely chopped coriander
METHOD
- Preheat oven to moderate, 180°C. Line 2 baking trays with baking paper.
- Thread each prawn lengthways onto skewers. Dust prawns in flour, shaking off excess. Dip into egg, then coat in coconut.
- Place the prawns on prepared tray. Bake for 15-20 minutes or until cooked through.
- DIPPING SAUCE. In a small jug, combine all ingredients and mix well. Serve with prawns.
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