Put the lime in the coconut, you drink ’em both together
Put the lime in the coconut, then you feel better ..
Today was a beautiful afternoon in Steveston. My husband and I took a walk on the pier to decide what to make/shop for dinner. We stepped into a local fish store and decided on fresh prawns.
One of my favorite recipes for a sunny day is my beer battered coconut prawns. They are to die for!
Crispy Coconut Lime Prawns
Step 1- An ABSOLUTE must!
Clean your prawns thoroughly! There is nothing worst than biting into a prawn that has not been de-veined. Here is how to do that:
2. Using a small, sharp knife, make a shallow cut along the length of the prawn starting at the tail.
3. Hook your knife under the intestinal track and pull out.
4. Rinse the prawn clean and repeat with white vein on underside if you wish.
Note that leaving the intestinal track in will not harm you, It just tends to be visually un appealing and sometimes gritty.
Step 2- Marinate your prawns
1. Mix 1 cup coconut milk, 2 tbsp chopped fresh cilantro and the juice of two limes.
2. Add your prawns.
3. Cover and let marinate for 30 mins or more.
Step 3- Coat & Crumb
1. Whisk 3/4 cup of beer with 1 cup of flour.
2. Mix 1 7oz bag of sweetened flaked coconut with 1 cup of panko breadcrumbs.
3. Remove prawns from the fridge and strain coconut milk.
4. Dip prawn in beer/flour mixture.
5. Dredge in coconut/panko mixture, pressing onto prawn.
6. Place on parchment lined baking and freeze for 20 minutes.
Step 4- Wok on!
1. Fill wok or dutch oven with 2-3” of peanut oil and heat to around 350.
2. Preheat oven to 350 and line a plate or baking sheet with paper.
2. Remove prawns from the freezer and lower 3-4 at a time into wok with tongs.
3. Let prawns cook for approx 2 mins or until crispy.
4. Remove prawns from wok and place on paper towl and place in preheated oven to keep warm.
5. Repeat the above steps until all prawns are cooked.
Serve with a fresh salad and as I like it with ranch or maybe a chutney if you prefer.