Crumbed Coconut Prawns with Mango Chilli

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Everyone loves fresh Aussie prawns and they are mostly enjoyed peeled and eaten, there’s nothing else required due to their sweet and slightly salty flavours-Pure Joy!

However, if you can’t resist a cooked prawn try this easy coconut crumbed prawn recipe and serve with our New Mango Chilli & Cinnamon Whisky “Manganero”.

Ingredients

Serves: Makes 20 crumbed prawns

  • 20 large green prawns, peeled with tails intact (devein with a sharp knife down the back of prawn)
  • 1 egg
  • 1 cup panko breadcrumbs
  • ½ cup shredded coconut
  • ½ cup plain flour
  • Olive oil spray
  • Manganero Chilli Sauce

Directions

  1. Place prawns on a chopping board and use the palm of your hand to flatten them slightly.
  2. Whisk together egg and 2 tablespoons of water in a shallow bowl.
  3. Combine breadcrumbs and coconut in a shallow bowl or on a lipped plate.
  4. Place flour in a bowl and add prawns. Cover prawns thoroughly in flour.
  5. Working 1 prawn at a time dip in egg mix and then coat in breadcrumb mix.
  6. Place prawns on a lined baking tray. Spray with olive oil spray and bake in a 220C oven for 5 minutes.
  7. After 5 minutes turn prawns and cook for a further 5 minutes or until golden and cooked through.
  8. Serve with  a bowl of Cobra Chilli’s “Manganero” sauce (mango chilli with Fireball Whisky)

Prawn cutlets go well with a fresh avocado and lime salad or cooked/cooled rice (toss a dash of sauce through your rice before serving)

 

Recipe credit to: Hill Street

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