Thursday, November 11, 2010

Coconut Prawns/Shrimp

I have attempted to write this post at least two times and everything I write sounds wrong. Nothing flowed together...a bit like dinner tonight. I knew I wanted to have a picky dinner and potato wedges were a definite but what was to go with it. I had a turkey breast thawing and some left over ham but these didn't float my boat. I hunted into the depths of the freezer and found a bag of plump juicy prawns. My thoughts turned towards coconut coated prawns. That was it dinner was decided, coconut prawns, spicy coleslaw and potato wedges. Not the most healthiest of dinners but it will be definitely be tasty.

The issue was do I fry the prawns or bake them... To be healthier I think I will bake them....lets hope the coating stays on hey!!! (To be honest I'll probably experiment and do a bit of both.... A taste test).

It has been 4 hours since I started this post and the experiment is in progress. So far the pan fried coconut prawn is in the lead. The baked prawn is a close second though. Now time for the taste test. The fried prawn is a little more crispier than the baked prawn and the coating has turned a much nicer shade of brown. To help the coconut brown on the baked prawn I slightly toasted the coconut before using it in the coating but to be honest this didn't really make any difference. I think for tonight I'll have the pan fried prawns. 

Coconut Prawns
Raw shelled Prawns (20)
1 Egg White
1/2 Cup Bread Crumbs
1/2 Cup Unsweetened Desiccated Coconut
1tsp Salt
1tsp Paprika

In a bowl mix together the breadcrumbs the coconut, salt and paprika and set to one side. In another large bowl slightly whisk the egg white until it becomes loose and then add the prawns and coat thoroughly in the egg white. Take a few prawns out of the egg white mixture and toss in the coconut mixture and coat well,  before pan frying the prawns in a hot pan with vegetable oil. Once browned and cooked through place on kitchen roll and blot of any excess oil. Serve with a variety of dips. I chose sweet chilli and garlic mayo.

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