Coconut Crusted Prawns | Sanjeev Kapoor Khazana

Marinated prawns coated with rice flour dipped in egg mixture and coated with coconut breadcrumb mixture and deep fried.

COCONUT CRUSTED PRAWNS

Ingredients

½ cup fresh scraped coconut, roasted
10-15 medium prawns, shelled, deveined, butterfly cut with tails intact
Salt to taste
Crushed black peppercorns to taste
2 teaspoons red chilli flakes
1 tablespoon ginger-garlic paste
Juice of ½ lemon
Oil for deep-frying
2 eggs
¼ cup fresh breadcrumbs
6-8 curry leaves, finely chopped
Rice flour for coating

Method

1. Combine prawns, salt, crushed peppercorns, 1 teaspoon chilli flakes, ginger-garlic paste and lemon juice in a bowl and mix well. Set aside to marinate for 10-15 minutes.
2. Heat sufficient oil in a kadai.
3. Break eggs in another bowl. Add salt and crushed peppercorns and whisk well.
4. Combine breadcrumbs, scraped coconut, curry leaves, remaining chilli flakes, salt and crushed peppercorns in another bowl and mix.
5. Coat the marinated prawns in rice flour, dip in egg mixture, coat in breadcrumbs mixture and place on a plate.
6. Deep-fry the prepared prawns in hot oil till golden and crisp. Drain on absorbent paper.
7. Serve hot garnished with micro greens.

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