Coconut Prawns

Seems to be seafood week, I know. But this recipe was another favorite pick for Valentines Day. I like the idea of 'breaking out the big guns' for a special occasion and your special person. Makes me all giddy and excited to celebrate and do something extra wonderful. I guarantee this recipe will elicit: "I can't believe you love me THIS much". Or if you're not at that stage yet, "I never knew you cared like this!"

I have already made this recipe twice - once at my dad's birthday, and then an encore performance at my sister's house warming (after she begged). Both times, not a shrimp was left. My family had no qualms woofing them down, and hovering over me as I fried each batch. At the house warming, people were a little more polite and took only a couple shrimp at a time. However, they never strayed far from the platter, and returned almost immediately after their current allotment was gone. It's a good feeling when people noticeably enjoy and appreciate your food. Yay.


If these don't make your Valentines menu, make them just because. Just because you are worth it! Just because, on a random day, you want to do something special for someone! Just because coconut is on sale! But definitely make these.

Coconut Shrimp
from Ray's Boathouse Cookbook

2-3 quarts canola oil for frying

Seasoned Flour:
3 tablespoons flour
1 teaspoon kosher salt

Batter:
1/2 cup milk
1 cup flour
2 large eggs
2 teaspoons kosher salt
1/4 teaspoon curry powder

Coating:
2 cups unsweetened flaked coconut (I used sweetened, and was great)
2 cups panko bread crumbs

24 prawns (16-20 per pound), tail on


Set up a deep fryer and heat oil to 300 degrees farenheit.

Set up 3 bowls. In the first bowl, combine four and salt. In the second bowl, combine milk, flour, eggs, salt and curry powder to make a batter. In the third bowl, combine flaked coconut and panko.

Holding the tail, dredge each prawn in the seasoned flour and gently shake off excess. Then, dip prawn in batter. Third, toss prawn in coconut mixture to coat completely and pat gently to press mixture into batter.

Deep-fry immediately until golden, about 30 seconds. Using a slotted spoon, transfer prawns to a plate lined with a papet towel to drain. Serve warm with Sesame Plum Sauce.

Serve with a sweet thai chili sauce. Serves 6-8, as an appetizer.

More prawn recipes:
- Garlicky Shrimp and Spinach Bake, from Karina's Kitchen
- Shrimp with Snow Peas, from Rasa Malaysia
- Arugula Shrimp Salad, from Cooking with Amy
- Firecracker Shrimp with Sweet Chili Sauce, from Steamy Kitchen

Guten appetit!