Coconut Prawns with Pineapple Herb Dipping Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These crispy coconut prawns offer a wonderful contrast of textures and tropical flavours, making them a sophisticated yet simple choice for a light dinner or an impressive starter. By oven-baking the prawns instead of deep-frying, you achieve a satisfyingly golden crunch without the excess oil. The toasted coconut and panko breadcrumb coating provides a nutty sweetness that pairs beautifully with the succulent, salty prawns.

This high-protein recipe is served with a vibrant pineapple and fresh herb dipping sauce, which adds a zingy, aromatic finish to the dish. Using staple store-cupboard ingredients alongside fresh lime and herbs like basil and parsley, it is an excellent option for those seeking a nutritious, low-fat meal that does not compromise on taste. Serve these prawns as part of a summer spread or a quick weekday supper.

Ingredients for Coconut Prawns with Pineapple Herb Dipping Sauce

45g unsweetened shredded coconut
30g wholemeal flour
2 albumi d'uovo grandi
1 cucchiaio di acqua
120ml panko bread crumbs
18 large prawns, shelled and deveined with tail part of shell left on
1 cucchiaio di salsa di soia a basso contenuto di sodio
1/8 cucchiaini di pepe nero macinato fresco
1/2 (230g) can pineapple chunks in juice
1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)
Succo di 1/2 lime

How to make Coconut Prawns with Pineapple Herb Dipping Sauce

Prepare the Coconut Prawns: Preheat oven to 177°C. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.

Turn oven temperature up to 218°C. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss prawns with soy sauce and pepper.

One at a time, hold prawns by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.

Place prawns on the prepared baking sheet. Bake for 10–12 minutes or until prawns are opaque throughout and coating is crisp.

Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 60ml juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.

Serve coconut prawns with dipping sauce.

Avvertenza

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