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Coconut Prawns with Sweet-Spicy Dipping Sauce – #SundaySupper

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6
Author: Susan Pridmore

Ingredients

Coconut Prawns

  • 1 1/2 pounds large shrimp shelled, deveined and butterflied
  • 3/4 cup shredded unsweetened coconut
  • 3/4 cup Panko breadcrumbs
  • 1 ½ tsp kosher salt
  • ½ tsp cayenne pepper
  • ½ tsp ground cinnamon
  • 2 large eggs
  • 1/2 cup coconut flour
  • peanut oil or other high temperature oil

Sweet and Spicy Dipping Sauce

  • 3 Tbsp apricot preserves
  • 3 Tbsp red pepper jam

Instructions

Coconut Prawns

  • Bring the shrimp to room temperature. Line a baking sheet with a doubled thickness of paper towels
  • Pour enough peanut oil into a heavy pot to nearly submerge the shrimp, and heat over medium-high heat to between 375 - 400˚ F.
  • Set out three bowls. Pour the flour in the first bowl; whisk the eggs in the second; mix the coconut, Panko, salt, cayenne, and cinnamon in the third.
  • Dip each shrimp first in the flour, shaking off any excess; then in the egg; and finally in the coconut mixture, pressing the mixture lightly onto the shrimp. Place on a plate until finished with all the shrimp.
  • Depending on the size of your pot, you will need to cook the shrimp in three or four batches. Drop a few shrimp into the oil, and cook for two minutes. If the shrimp aren't completely submerged, use tongs to gently flip them over in the oil after the first minute. Remove by grabbing their tails with tongs, and lay on the paper towels to drain. Repeat with the remaining shrimp.
  • Serve with the Sweet and Spicy Dipping Sauce.

Sweet and Spicy Dipping Sauce

  • Stir together the apricot preserves and red pepper jelly.