Just the other day, one of Bella's customers learned that the delicious Coconut Prawns were no longer available from the 45th Parallel Restaurant. 'Tis true, the restaurant has closed, but here is the recipe for you to enjoy whenever you want to:
45th Parallel CoCo Prawns
We used U12 shrimp- If your market doesn’t have them, I would recommend at least 16-20s.
The breading mixture is:
1 part Panko (Japanese Bread Crumbs)
2 parts Shredded Coconut (not the sweetened stuff)
Egg wash
Flour
Salt & Pepper to taste
Method:
Peel and de-vein your shrimp. Leaving the tails on or off is your call, depends if you want handles for your CoCo Prawns. Snip off the little beards at the ‘head’ if there are any remaining. These have a tendency to taste musty, and (added bonus) are a favorite with our kitty cat at home.
We used U12 shrimp- If your market doesn’t have them, I would recommend at least 16-20s.
The breading mixture is:
1 part Panko (Japanese Bread Crumbs)
2 parts Shredded Coconut (not the sweetened stuff)
Egg wash
Flour
Salt & Pepper to taste
Method:
Peel and de-vein your shrimp. Leaving the tails on or off is your call, depends if you want handles for your CoCo Prawns. Snip off the little beards at the ‘head’ if there are any remaining. These have a tendency to taste musty, and (added bonus) are a favorite with our kitty cat at home.
Set up your assembly line so that you can minimize the mess working from left to right, or vice versa. Set your line with salt & peppered shrimp, flour dish, egg wash, coco mixture, and then a platter to catch them all.
Pat the shrimp dry, and lightly salt and pepper. Dust with flour, shaking off excess, dip in the egg wash, and then cover with coco mixture, pressing it into the shrimp. Can be done up to a day ahead of time.
Fry in small batches in 350° F oil. Use a Dutch oven or deep fat fryer. Cook for about 3-4 minutes until golden brown, and remove to a drain towel. Serve with sweet chili dipping sauce.
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