Coconut Prawns with Spicy Orange Tiger Sauce

One of my favorite appetizers to order at restaurants is Coconut Prawns!  I’m not a huge seafood fan… but for some reason I find myself craving Coconut Prawns all the time!  So when I see a good sale on seafood I’ll usually pick up a pound just for this recipe!

This recipe is really as simple as it can get I found it from this great site!  And for the sauce I didn’t have any Thai Sweet Chili sauce on hand so I went for our favorite Tiger Sauce as a substitute.

These are great on there own as an appetizer or a perfect side dish with a nice steak!  Give it a try the next time you pick up some prawns!!!

Coconut Prawns with Spicy Orange Sauce

 

Coconut Prawns with Spicy Orange Tiger Sauce

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients:

  • 20 large or jumbo prawns
  • 1/3 cup flour
  • 1 egg beaten
  • 1 cup shredded dry coconut (I used sweetened it suggested unsweetened… I didn’t find them too sweet because of it)
  • salt and pepper
  • vegetable oil

Sauce:

  • 1/4-1/3 cup Orange Marmalade
  • 1-2 TBLS Tiger Sauce or Thai Sweet Chili sauce (depending on how spicy you want it)
  • 2 tsp lemon juice

Instructions:

  1. To make the sauce stir together ingredients and set aside.  You could warm it up if desired in the microwave for 30 seconds or on the stove top.  I liked it served cold.
  2. Leaving the tail on, shell and devein the shrimp and rinse under cold water.
  3. Pat dry with paper towels and hit with salt and pepper.
  4. Put the flour, egg and coconut in 3 separate bowls.
  5. Heat your vegetable oil to 350 degrees in a deep pot.
  6. Prep all your prawns by first hitting them with flour, then dip in egg and then in coconut.
  7. Fry in oil until golden brown… this will only take a few minutes so stay close!
  8. Place on paper towels to drain.
  9. Serve with Spicy Orange Tiger Sauce.


 

For step by step tutorial see the following photos…

Mix together orange marmalade, tiger sauce and lemon juice.
Mix together orange marmalade, tiger sauce and lemon juice.
Put your flour, egg and coconut in separate bowls.
Put your flour, egg and coconut in separate bowls.
De-vein and shell the prawns.  Pat dry with paper towel and hit with salt and pepper.  Then dredge in flour first, egg second and coconut third.
De-vein and shell the prawns. Pat dry with paper towel and hit with salt and pepper. Then dredge in flour first, egg second and coconut third.
Heat oil to 350 degrees and fry prawns till golden brown
Heat oil to 350 degrees and fry prawns till golden brown
flip to hit both sides.
flip to hit both sides.
Serve with Spicy Orange Tiger Sauce... Enjoy!
Serve with Spicy Orange Tiger Sauce… Enjoy!

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