Authentic Asian Sauces
Coconut Crumbed Prawns with Dipping Sauce
What You Will Need
Ingredients
- 300 g shelled and deveined prawns
- 1 cup Panko breadcrumbs
- 1 cup Desiccated coconut
- ½ cup Plain flour
- 2 Free range eggs, beaten
- Frying oil
- ¼ cup Sweet chilli sauce
- 2 Tbsp. Lee Kum Kee Premium soy sauce
- 1 Spring Onion, thinly sliced
- 1 tsp Lee Kum Kee Minced ginger
Made with
Lee Kum Kee products
How to make it
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Lay your prawns on a plate and pat dry with a paper towel.
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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.
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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.
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While the prawns are cooking, make the dipping sauce by stirring together the sweet chilli, soy, spring onion and ginger.
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Serve the prawns immediately alongside the dipping sauce.