About this recipe:This crunchy appetiser is absolutely divine. Prawns are coated in desiccated coconut and baked to perfection. Serve with the dipping sauce of your choice.
450g large prawns, peeled and deveined
1 teaspoon salt
3/4 teaspoon cayenne pepper
150g desiccated sweetened coconut
3 egg whites, beaten until foamy
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Method Prep:15min › Cook:15min › Ready in:30min
Preheat oven to 200 C / Gas 6. Lightly spray a baking tray with cooking oil.
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.
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.
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