Coconut prawns

Ingredients

• 454 g (1 lb)peeled and deveined prawns, tails on
• 45 ml (3 tbsp)cornflour
• 15 ml (1 tbsp)Old Bay seasoning
• 1egg, beaten
• 40 g (½ cup)unsweetened desiccated coconut
• 45 ml (3 tbsp)olive oil
• 60 ml (¼ cup)mayonnaise
• 30 ml (2 tbsp)chilli sauce
• 15 ml (1 tbsp)honey
• 45 ml (3 tbsp)honey
• 15 ml (1 tbsp)gochujang

Instructions

1. 1

   Butterfly the prawns

   Slice down the back of each prawn from the tail towards the tip, taking care not to cut all the way through.

2. 2

   Set up the coating

   Arrange three bowls: one with the cornflour seasoned with Old Bay, one with the beaten egg and one with the shredded coconut.

3. 3

   Coat each prawn

   Coat each prawn in the cornflour, dip it in the egg, then press it into the coconut.

4. 4

   Brush with oil

   Put the prawns in the air fryer basket and brush their tops with the olive oil.

5. 5

   Air-fry until crisp

   Air-fry at 190°C (375°F) for 10 minutes, or until golden and crisp.

6. 6

   Mix the sauces

   While the prawns cook, whisk the mayonnaise, chilli sauce and 15 ml (1 tbsp) honey together in one small bowl. In a separate bowl, whisk the 45 ml (3 tbsp) honey with the gochujang.

7. 7

   Serve warm

   Serve the prawns warm with both sauces on the side, or over rice with a drizzle of each.

What are coconut prawns?

Coconut prawns are prawns coated in coconut and cooked until crisp, often served as a starter with dipping sauces. This version takes inspiration from the familiar restaurant appetiser and uses an air fryer for a crunchy coating without deep-frying.

Two sauces bring different contrasts: one creamy and chilli-sweet, the other honeyed with the savoury heat of gochujang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 455 calories, 28g protein, 38g carbs, 25g fat.

The prawns provide most of the protein, while the cornflour and honey contribute carbohydrates. Olive oil, coconut and mayonnaise account for much of the fat; serve with vegetables alongside to add freshness and balance the plate.

Choosing the coating

Prawns: Peeled, deveined prawns with their tails left on are easy to handle and dip. Butterflying them gives the coating more surface area, but keep the cut shallow so they stay in one piece.

Coconut: Unsweetened shredded coconut keeps the coating from becoming overly sweet. Press it onto each prawn so it adheres rather than falling away in the basket.

Set up the dredging bowls

Cornflour: Mix it with the Old Bay seasoning so the first layer is evenly flavoured. A light, even coating gives the egg something to cling to.

Egg: Dip each prawn after the cornflour, letting any excess drip back into the bowl before moving on.

Coconut: Press the prawns into the coconut on both sides. Keeping one hand for dry ingredients and the other for egg can help avoid clumpy fingers.

Getting a crisp finish

Oil: Brush the tops with olive oil as directed; this helps the coconut brown in the air fryer. Arrange the prawns in a single layer so hot air can circulate around them.

Doneness: The coating should look golden and crisp after 10 minutes at 190°C. Prawns should be opaque throughout; check a thick one before serving and cook longer if needed.

Two quick dipping sauces

Creamy chilli: Stir the mayonnaise, chilli sauce and 15 ml (1 tbsp) honey together for a smooth, sweet-and-spicy dip.

Honey gochujang: Whisk the remaining 45 ml (3 tbsp) honey with the gochujang. Taste and adjust the balance using only these ingredients if you prefer it sweeter or more savoury.

Serving ideas

As a starter: Serve the prawns straight from the air fryer with both sauces alongside. Their crisp coating is best enjoyed warm.

As a meal: Serve over rice and drizzle with a little of each sauce. Add a fresh, simply dressed salad or steamed vegetables to round out the plate.

Recipe notes & tips

• Pat the prawns dry before coating so the cornflour forms an even layer.
• Shake off excess cornflour and let excess egg drip away before adding the coconut.
• Press the coconut onto each prawn to help it stay in place during cooking.
• Leave space between the prawns in the air fryer basket for better browning.
• Check a thick prawn at the 10-minute mark and continue cooking if it is not opaque inside.
• Serve the sauces on the side to keep the coating crisp until eating.

Variations

• Extra heat: Add more gochujang to its dipping sauce.
• Milder dip: Use less gochujang in the honey sauce.
• More coconut: Press on an extra layer of coconut where the coating looks thin.
• Rice bowl: Serve the prawns over rice with both sauces drizzled on top.
• Fresh side: Pair with a crisp salad or steamed vegetables.

Common mistakes to avoid

• Cutting too deeply: Leave the underside intact when butterflying so each prawn holds together.
• Skipping the seasoning: Stir the Old Bay into the cornflour before coating the prawns.
• Loose coconut: Press the coconut onto the egg-coated prawns so it adheres.
• Crowding the basket: Arrange the prawns in a single layer and cook in batches if necessary.
• Overcooking: Check for golden coating and opaque prawn flesh at 10 minutes, then cook further only if needed.

How to store

Refrigerate leftover prawns in an airtight container for up to 2 days, storing the sauces separately. Reheat in an air fryer until hot and crisp; the coating may soften during storage.

Frequently asked questions