New Update
| Main ingredients | Coconut milk, Desiccated coconut, Prawns, Refined flour, Crushed black peppercorns, Garlic powder, Onion powder, Smoked paprika powder, Panko breadcrumbs |
| Cuisine | Fusion |
| Course | Starters |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- ¾ cup coconut milk
- ½ cup desiccated coconut
- 12-16 medium prawns, shelled and deveined with tails in tact
- 2 tablespoons refined flour (maida)
- Crushed black peppercorns to taste
- Salt to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika powder
- ½ cup panko breadcrumbs
- Oil for deep frying
- Lemon wedges for serving
- Fresh basil sprigs for garnish
- Pineapple chilli sauce for serving
Method
- Take coconut milk in a bowl, add refined flour, crushed peppercorns and salt and whisk well.
- Take desiccated coconut in another bowl. Add salt, garlic powder, onion powder, smoked paprika powder and panko breadcrumbs and mix well.
- Dip the prawns in coconut milk mixture and roll in desiccated coconut mixture.
- Heat sufficient oil in a kadai. Slide the prawns, a few at a time, and deep fry till golden brown and crisp. Drain on absorbent paper.
- Transfer into serving plate, garnish with lemon wedges, basil sprigs and serve hot with pineapple chilli sauce.
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