Coconut Prawns

Coconut prawns is a fried prawn Thai dish. Likewise, they coat these prawns with desiccated or shredded coconut as known by the recipe name. Before they deep fry or pan fry or even bake them in the oven. Just visualize munching on juicy and succulent fried prawns coated with a light batter seasoned with coconut, absolutely delicious! There are many variations of Thai coconut prawns. They normally dip the prawns in beaten eggs or just egg whites. Before they coat the prawns with desiccated ore shredded coconuts and sometimes bread crumbs as well.

Coconut Prawns Gluten Free

Gluten Free Thai Coconut Prawns

For my gluten free Thai Coconut Prawns recipe, I am using fresh large tiger prawns. Marinated with light coconut milk and salt. Then coated with corn starch, ground paprika, ground turmeric and desiccated coconut, pan fried until golden brown. Besides, I serve these delicious prawns with a pineapple and cucumber salad and coconut flavoured brown rice. This recipe is also egg free, soy free, dairy free and nut free. Moreover, these prawns are incredible when served as an entrée or appetizer or as party food.

You may also like my other gluten free fried prawns recipes:

Coconut Prawns Gluten Free

Nutritional Values of Prawns

Prawns or shrimps, belongs to a very large group arthropods called crustaceans. The members of this group include lobsters, crabs, crayfish, shrimps or prawns, krill and barnacles. Many people like prawns as part of their local cuisines in countries all over the world. Prawn is a unique source of antioxidant and anti-inflammatory carotenoid nutrient called astaxanthin. It is also a superb source of selenium and vitamin B12. Prawn is an incredible source of protein, phosphorus choline, copper and iodine.

Furthermore, prawns are good source of vitamins and minerals. Specifically, vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B5 (pantothenic acid), vitamin A, vitamin E, zinc and calcium. Likewise, prawns are also a good source of omega-3 fatty acids. With the same amount of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) and help lower triglycerides. Eventhough prawns have higher than average amount of cholesterol. They do not cause higher cholesterol levels as a result of their healthy fat contents.

Health Benefits of Prawns

In summary, the many health benefits of eating prawns may include:

  • Reduce risk of cardiovascular diseases;
  • Lower blood pressure;
  • Decrease iron deficiencies;
  • Promote healthy immune system;
  • Maintain a healthy central nervous system and musculoskeletal system; and
  • Lessen risk of colon cancer.
Coconut Prawns Gluten Free
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Coconut Prawns

These delicious and crispy Thai Coconut prawns are coated with desiccated coconut. Served with a pineapple and cucumber salad and brown rice.
Course Appetizer, Entree
Cuisine Thai
Diet Gluten Free, Low Fat
Keyword Crispy Prawn, Crunchy Prawn, Dairy Free, Egg Free, Fried Prawn, Gluten Free, Nut Free, Prawn, Soy Free
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 575.79kcal
Author Daphne Goh

Ingredients

  • Rice bran oil for pan frying
  • 1 kg fresh large tiger prawns or fresh large king prawns, shelled and deveined, tails intact

For The Marinade:

For The Flour Mixture:

For the Pineapple and Cucumber salad:

  • 260 g pineapple flesh cut into small triangles
  • 2 medium Lebanese cucumber halved, deseeded and slice into 1 inch lengthwise
  • 1 medium brown onion halved and thinly slice
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons gluten free rice wine vinegar
  • tablespoons juice of lemon
  • 2 teaspoons stevia

For the coconut brown rice:

  • 270 ml light coconut milk reserve 5 tablespoons for marinade
  • 2 cups brown rice
  • cup water

For the Garnish:

Instructions

For the pineapple and cucumber salad:

  • Place all the ingredients for the salad in a medium bowl, combine and mix well. Set aside in the refrigerator for 30 minutes or until ready to serve.

For cooking the coconut brown rice:

  • Wash and cook the brown rice in a rice cooker or medium pot. Add in the water and coconut milk. Stir and mix well before cooking.

For the prawns:

  • Marinade the prawns with all the marinating ingredients, combine and mix well.
  • In a medium bowl, whisk and mix the corn starch, desiccated coconut and salt together.
  • Coat the marinated prawns well with the corn starch mixture.
  • Heat up a non-stick frying pan with about ½ inch of rice bran oil, and pan fry the prawns for 2 minutes on each side or until prawns are golden brown, on medium to low heat. Pan fry in 3 to 4 batches. Add more rice bran oil as needed.
  • Drain oil from the fried prawns in a large strainer or sieve or on some crumpled kitchen paper towels.
  • Garnish with some desiccated coconut and serve with the salad and brown rice.

Notes

Allergen: Crustaceans.
Nutrition Facts
Coconut Prawns
Serving Size
 
1 people
Amount per Serving
Calories
575.79
% Daily Value*
Fat
 
15.39
g
24
%
Saturated Fat
 
9.57
g
60
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1.25
g
Monounsaturated Fat
 
2.78
g
Cholesterol
 
210
mg
70
%
Sodium
 
1292.55
mg
56
%
Potassium
 
656.43
mg
19
%
Carbohydrates
 
79.94
g
27
%
Fiber
 
5.46
g
23
%
Sugar
 
7.64
g
8
%
Protein
 
29.54
g
59
%
Vitamin A
 
514.31
IU
10
%
Vitamin C
 
28.52
mg
35
%
Calcium
 
143.59
mg
14
%
Iron
 
2.51
mg
14
%
* Percent Daily Values are based on a 2000 calorie diet.
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Coconut Prawns Gluten Free

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