These are the sort of thing that you snack on quite easily without realising how many tails you are unashamedly stacking on the side of your plate! Don’t be fooled, this is nothing like the whiff of Hawaiian Tropic sun lotion nor is it dessert-sweet – just a delicious morsel of crispy fried prawn with a tropical twist. Actually, this would be perfect with pineapple rice on the side as a main dish.
1Kg of prawns easily serves 4 as a part of a mezze style table, however, depending on appetites depends on whether you’ll be fighting over the last prawn or calling it quits before sneakily stealing one last one before dessert.
1Kg of uncooked grey prawns
1/2 cup of plain flour (all purpose)
1/2 tspn salt
1/4 tspn garlic salt
2 egg whites
1/2 cup panko breadcrumbs
1 cup dessicated coconut
1st: Remove the shell off the prawns leaving the tails in tact. Devein the prawns and butterfly them. Press down on the prawn using the back of a knife to flatten the prawn.
2nd: In one bowl mix the flour, salt and garlic salt. In another whisk the egg whites and in a third bowl mix the panko breadcrumbs with the dessicated coconut.
3rd: Hold the prawn by its tail, and dredge it first through the flour mixture, then the egg whites and then the panko breadcrumb mixture.
4th: Place on a baking sheet and chill in the fridge for 30mins to an hour.
5th: Fry by your chosen method. When shallow frying keep an eye on the colour of the oil and change as necessary. Drain on kitchen paper
6th: Serve with chilli jam to dip the prawns in or a spritz of lime, or pineapple rice.
Bubba Gump Shrimp Co. would be happy to serve these in their restaurants!