Gamberi croccanti al cocco

Ingredienti

• 250 gram Large prawns (Large shrimp/tiger prawns, About 8.8oz, peeled and deveined ( see detail in note ))
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 1/4 tsp Garlic powder
• 2 Egg (Whisked)
• 6-8 tbsp Panko breadcrumbs (Or white breadcrumbs)
• 6 tbsp Desiccated coconut (Or shredded coconut)
• 3-4 tbsp Plain flour
• 50 ml Coconut milk ((Optional))
• Oil for frying
• 2 tbsp Sweet chilli sauce
• 2 tbsp Orange marmalade (or lemon marmalade)
• 1 tbsp Lime juice (or lemon juice)

Preparazione

1. 1

   --- Prepare prawns and coating ---

2. 2

   Season the prawns with salt, black pepper and garlic powder. Mix it well and set it aside.

3. 3

   Mix panko breadcrumbs and desiccated coconut in a small bowl, whisk the eggs with coconut milk and place the plain flour in a separate bowl.

4. 4

   First, dredge each prawn in the plain flour, next, dip it in the egg bowl. Then coat with coconut panko mixture. Press gently with hands to coat each pieces evenly. Toss the excess crumbs out and place it on the tray/plate.

5. 5

   --- Deep fry the prawns ---

6. 6

   Preheat the oil over medium-high heat about 350ºF (180ºC) and fry the prawns for 2-3 minutes until crispy golden.

7. 7

   Once its crispy, remove from oil and place it over the cooling rack or paper towel.

8. 8

   --- Air fry or Baking Option ---

9. 9

   You can also air fry or bake coconut prawns. Place the coated prawns on the baking tray or sheet, spray cooking oil over the prawns, and bake/air-fry it in the pre-heated oven/air-fryer 400°F (200°C) for 10-12 minutes or until crispy golden brown. Flip halfway through.

10. 10

    --- Coconut prawns sauce ---

11. 11

    To make the dipping sauce, combine sweet chilli sauce, orange marmalade, and fresh squeeze lime juice in a small bowl.