Fish Starters US/Caribbean

Coconut prawns


  • ¾ cup panko breadcrumbs
  • ½ cup unsweetened desiccated coconut
  • Grated zest of 1 lime
  • 1 tsp salt
  • ¼ tsp ground black pepper
  • 2 eggs
  • 18 large raw prawns, peeled, deveined with tails left intact
  • Groundnut oil for frying


Line a baking sheet with baking parchment.

Mix panko, coconut, lime zest, salt and pepper in a large bowl. Whisk eggs in another bowl. Add the prawns to the beaten egg and toss to coat. Remove one prawn at a time and coat in panko mixture. Place each prawn on the baking sheet. You can do this up to 4 hours ahead and keep in the fridge until needed.

Pour about a quarter of an inch of oil in a large frying pan and bring to a medium high heat. Fry the prawns for about two minutes each side until golden brown and cooked through. Drain on kitchen paper. You may have to do this in batches, depending on the size of the pan.

Serve warm with mango salsa (mix 1 chopped ripe mango, 1 chopped red chilli, a little chopped red onion, juice of a lime, salt and pepper).


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