Coconut Prawns

Coconut prawns is a fried prawn Thai dish. As indicated by its name, the prawns are coated with desiccated or shredded coconut before they are deep fried or pan fried or even baked. Just visualise munching on juicy and succulent fried prawns coated with a light batter seasoned with coconut, absolutely delicious! There are many variations of coconut prawns. The prawns are normally dipped in beaten eggs or just egg whites before being coated with coconuts and sometimes bread crumbs as well. For my gluten free recipe, I am using fresh large tiger prawns marinated with light coconut milk and salt, then coated with corn (maize) flour, ground paprika, ground turmeric and desiccated coconut, pan fried until golden brown. These delicious prawns are served with a pineapple and cucumber salad and coconut flavoured brown rice. This recipe is also egg free, soy free, dairy free and nut free. This coconut prawns recipe is incredible served as an entrée or appetizer or as party food.

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. Prawns have customarily been well liked in countries all over the world as part of their local cuisines. Prawn is a distinct 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 vitamin B3 (niacin), vitamin B6 (pyridoxine), vitamin B5 (pantothenic acid), vitamin A, vitamin E, zinc and calcium. Prawns are also a reasonably 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. There are many health benefits of consuming prawns: may help reduce risk of cardiovascular diseases and lower blood pressure due to the high amount of omega-3 fatty acids present; help reduce iron deficiencies; promote healthy immune system; help maintain a healthy central nervous system and musculoskeletal system and may help lower risk of colon cancer.

Coconut Prawns

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Servings: 20 prawns

Calories: 177.25kcal

Author: Daphne Goh

Ingredients

• Rice bran oil for pan frying
• 1 kg 2.2Ib fresh large tiger prawns or fresh large king prawns, shelled and deveined, tails intact

For The Marinade:

• 5 tablespoons gluten free light coconut milk
• ½ teaspoon salt
• ½ teaspoon ground white pepper

For The Flour Mixture:

• ½ cup gluten free corn maize flour
• ½ cup desiccated coconut
• ½ teaspoon ground paprika
• ½ teaspoon ground turmeric
• ¼ teaspoon salt

For the Pineapple and Cucumber salad:

• 260 g 9oz 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
• 50 ml juice of lemon
• 2 teaspoons stevia or raw brown sugar

For the coconut brown rice:

• 270 ml gluten free light coconut milk reserve 5 tablespoons for marinade
• 2 cups brown rice
• ⅔ cup water

For the Garnish:

• 1 to 2 tablespoons desiccated coconut

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 (maize) flour, desiccated coconut and salt together.
• Coat the marinated prawns well with the corn (maize) flour 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 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

 

4 g

Amount per Serving

Calories

177.25

% Daily Value*

Fat

 

5.82

g

9

%

Saturated Fat

 

2.34

g

15

%

Trans Fat

 

0.01

g

Cholesterol

 

63

mg

21

%

Sodium

 

359.19

mg

16

%

Carbohydrates

 

21.91

g

7

%

Fiber

 

1.49

g

6

%

Sugar

 

2.83

g

3

%

Protein

 

9

g

18

%

Vitamin A

 

3.37

IU

0

%

Vitamin C

 

9.71

mg

12

%

Calcium

 

4.35

mg

0

%

Iron

 

4.21

mg

23

%

* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe?Tag me on Instagram @healthygfasian or tag #healthygfasian!