Lip-smackingly good firecracker coconut prawns

Firecracker coconut prawns

Ingredients Instructions
  • 500g large cooked and peeled king prawns
  • 150ml Sriracha sauce
  • 50g plain flour
  • 150g unsweetened desiccated coconut
  • 75g panko breadcrumbs
  • Light mayonnaise and Sriracha for the dip
  • Fry-Light oil
  • Set out a plate with the plain flour, a small bowl with the Sriracha and a plate for the coconut.
  • Dip each prawn first in the flour, then Sriracha, then coconut.
  • Repeat the steps until all the prawns are coated, place them on a non-stick baking sheet.
  • Spray each prawn lightly with Fry-Light before placing in a preheated oven at 220°c/200°c fan, for 10-12 minutes, or until the prawns are cooked through.
  • To make the dipping sauce, mix mayonnaise and Sriracha according to taste. Serve immediately.

Recipe © Love Seafood |