Coconut Crumbed Prawns with Dipping Sauce

Coconut Crumbed Prawns with Dipping Sauce

This is a deliciously crunchy starter or snack, served alongside a tangy dipping sauce. Yum!

Prep Time: 25 Minutes Cooking Time: 15 Minutes Serves: 4-6


300g shelled and deveined prawns (we love Sea Cuisine)
1 cup panko breadcrumbs (we love Mrs Rogers)
1 cup dessicated coconut (we love Alison’s Pantry)
½ cup plain flour
2 free range eggs, beaten (we love Woodland)
Frying oil (we love Olivado Avocado Cooking Oil)
¼ cup sweet chilli sauce (we love Kikkoman)
2 tbsp soy sauce (we love Lee Kum Kee)
1 spring onion, thinly sliced
1 tsp minced ginger (we love Lee Kum Kee)

We fried our prawns in our Le Creuset Nonstick Frying Pan.


  1. Lay your prawns on a plate and pat dry with a paper towel.
  2. In a bowl, combine the panko and coconut. Crumb the prawns by dusting in flour, dipping in egg, then coating in the panko mix. Place onto a plate.
  3. Bring a generous drizzle of oil to a medium high heat in a frying pan. Once hot, pan fry the prawns until golden brown and cooked through; around 2-3 minutes on each side.
  4. While the prawns are cooking, make the dipping sauce by stirring together the sweet chilli, soy, spring onion and ginger.
  5. Serve the prawns immediately alongside the dipping sauce.

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