Coconut Encrusted Prawns

    30 min

    This crunchy appetiser is absolutely divine. Prawns are coated in desiccated coconut and baked to perfection. Serve with the dipping sauce of your choice.

    507 people made this

    Serves: 4 

    • 450g large prawns, peeled and deveined
    • 45g cornflour
    • 1 teaspoon salt
    • 3/4 teaspoon cayenne pepper
    • 150g desiccated sweetened coconut
    • 3 egg whites, beaten until foamy

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 200 C / Gas 6. Lightly spray a baking tray with cooking oil.
    2. Rinse and dry prawns with kitchen towels. Mix cornflour, salt and cayenne pepper in a shallow bow; pour desiccated coconut in a separate shallow bowl. Working with one prawn at a time, dredge it in the cornflour mixture, then dip it in the egg white and roll it in the coconut, making sure to coat the prawn well. Place on the prepared baking tray and repeat with the remaining prawns.
    3. Bake the prawns until they are bright pink on the outside and the meat is no longer transparent in the centre and the coconut is browned, 15 to 20 minutes, flipping them halfway through.

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    Reviews in English (494)


    Delicious prawns! Such a good idea that I will use in the near future! I made 32 prawns tho and boy was all that dipping into the three different bowls tedious. I had unsweetened desiccated coconut in my cupboard which worked just as well. My fella drizzled chilli oil over them! Thanks for the recipe!  -  07 Mar 2011


    Lovely! Had them with sweet chilli dipping sauce as a starter  -  13 Feb 2017


    Love this recipe. Second time I've tried it. Goes well with some sweet thai chili dip  -  11 Dec 2015