Coconut-crusted king prawns served with spicy mango sauce

Serve these prawns with spicy mango sauce for a flavour sensation

Coconut Crusted KingPrawn

Serves: 4

Preparation time: 10 minutes

Cooking time: 5 minutes

Coconut-crusted king prawns


10 king prawns

1 tsp lemon juice

2 eggs

¼ tsp freshly ground black pepper

2 pinches turmeric

2 pinches red chilli powder

¼ tsp garlic, minced

1 tsp all-purpose flour

50g grated or desiccated coconut

salt to taste

oil to fry


1.      Peel and de-vein the prawns but keep the tails intact.

2.      Cut the prawns in half from top to tail.

3.      Season the prawns in a mixing bowl with the lemon juice, black pepper, turmeric, red chilli powder, garlic and salt.

4.      Whisk the egg and salt in a mixing bowl. Gradually add the flour and keep mixing until the batter is perfectly smooth.

5.     Holding by the tail, dip each prawn in the batter then turn in the coconut until fully coated.

6.      Place the prawns on a wire rack to allow the coating to set.

7.      Shallow fry for 2 minutes each side until golden brown and then serve with the spicy mango sauce (below).

Spicy mango sauce


100ml mango chutney

3 green chillis

10g onion

5g garlic

5g coriander leaves, chopped

15g mint leaves

25ml tomato ketchup

¼ tsp red chilli powder

1 tsp lemon juice

10ml olive oil


1.      Put all the ingredients in a blender and grind to a smooth sauce, adding water if required.

Recipes courtesy of The Real Taste of India: 100 Easy Recipes for First-Time Chefs,

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