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Coconut Crumbed Prawn


Coconut Crumbed Prawn


Paprika powder – 1 tbsp

Mustard powder – 1 tsp

Garlic chop – half tsp

Water – 1 tbsp

Refined oil – 1 tbsp

Maida/flour – 2 tsp

Egg – 1 egg

Lemon juice – 1 tsp

Salt – a pinch

Prawn whole cleaned with tail on – 250 gms

Breadcrumbs – 100 gms

Desiccated coconut – 50 gms

Oil for deep frying – 500 ml


In a bowl, mix paprika powder, mustard powder, garlic chop, maida/flour, egg, lemon juice, salt, refined oil & water to a fine paste. Deshell and devein the prawn. Retain the tail. Add the marination to the cleaned prawns and mix well. Be careful while mixing the marinade as the sharp tail ends would cut through the skin.

Mix the breadcrumbs and desiccated coconut on a plate. Take the prawns one by one holding the tail and coat it with a breadcrumb-coconut mixture. Make sure the tail is without any breadcrumbs. One by one coat all the prawns and keep them aside.

In a saucepan or kadai add enough oil to immerse the prawn while frying When the oil is hot, slowly slide the prawns one by one into the hot oil.

Fry the prawns for a couple of minutes in hot oil to a golden color. Serve hot and crispy along with tartare sauce or one’s choice of sauce. (IANS)

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