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Smoothly Prepare Crispy Honey-Pepper Coconut Prawn

These crispy honey-pepper coconut prawns make a delicious, easy, and delectable appetizer. It will be difficult for you to resist completing the entire platter when combined with the sweet and spicy honey. This dish is ideal for parties, holidays, and other get-togethers.

Know the Ingredients to Prepare the Dish

  • One pound deveined and peeled tail-on raw medium prawn
  • Half a cup of honey
  • Two cups sweetened shredded coconut
  • Three cups of all-purpose flour divided
  • One teaspoon of black pepper, divided
  • Two teaspoons of baking powder
  • Two large eggs, lightly beaten
  • Two tablespoons of fresh lemon juice and One teaspoon of grated lemon zest
  • One-fourth cup of granulated sugar
  • One teaspoon of kosher salt
  • Vegetable oil
  • One cup of water
  • Two cups panko
  • Mango-Habanero Aioli

Know the Directions to Prepare

  1. In a medium saucepan, combine the honey, sugar, lemon juice, zest, and half a teaspoon of black pepper. Then, cook over medium-high heat. After that, simmer in your oven while stirring continuously for approximately 2 minutes or until the sugar dissolves. After that, take them off the heat and put them aside.
  2. In a shallow bowl, add 2 cups of flour, salt, and the remaining ½ teaspoon of black pepper and mix until everything is well combined. In another bowl, add the eggs, baking powder, 1 cup of water, and the remaining 1 cup of flour and whisk everything until thoroughly combined. After that, combine panko and coconut in a third bowl.
  3. Coat prawns in the salted flour mixture, then shake off the excess mixture. Next, dip it into the egg mixture, again shaking off any excess. After that, dip it in the coconut mixture and gently press it to stick. Now, place it on a parchment paper-lined baking sheet. Apply the procedure to the remaining ones. Then, freeze them all for about 30 minutes or until they are all hard.
  4. In a Dutch oven, add oil to a depth of 3 inches and heat it to 325°F. Fry the best fresh prawns in India in heated oil in three or four batches for three to four minutes per batch or until golden brown. Place them on a platter covered with paper towels and drain the excess oil. Now allow them to cool. Apply the honey mixture as a coating on top of them. Serve mango-habanero aioli alongside them.

This recipe is straightforward yet utterly fascinating. This recipe meets all the boxes for spiciness, sweetness, and crispiness. This dish has a certain allure that makes it very difficult to pass up. This recipe is delicious, whether as an entrée or an appetizer. Order the best fresh prawns in East India if you plan to prepare this dish.


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