Have you noticed the subtle appearance changes on my blog? What do you think of the new template and the layout? I would like to get your feedback. As for me, I personally like the new clean and organized layout. Well, for those who are interested to know, this template is the work of Ellie from Rainy Day Templates.
Anyway, I had fried some Curry Coconut Prawns a couple of days ago. They were scrumptious, lightly spicy, crunchy on the outside, and succulent inside. Make sure you have plenty of napkins, lots of beers ;) and some good friends around to enjoy these fantastic prawns. I think they are certainly a great bar/pub grub.
Curry Coconut Prawns
1 lb (454 g) Peeled White Prawns (Preferably size 35/45 per lb), tail intact
3 Large Eggs, Lightly Beaten
1/2 Cup All Purpose Flour
1/2 Japanese Breadcrumbs (Panko)
1 ½ Cup Desiccated Coconut
3 ½ Tbsp Curry Powder
½ to 1 tsp Chili Powder
1 1/2 tsp Sea Salt
Lime Wedges (Optional)
A small handful of Fresh Curry Leaves (Optional), deep-fried
Oil for deep-frying
Clean the prawns, drain and pat dry. In a large bowl, add the breadcrumbs, desiccated coconut, curry powder, chili powder and sea salt. Mix until well combined.
To fry the prawns: Toss the shrimps into the flour and shake off the excess flour. Then dip the shrimp in the egg and then into the breadcrumbs mixture, making sure to cover the entire prawns.
Fry the prawns in batches on medium heat until golden brown in color. To serve, top the prawns with some curry leaves and some lime wedges on the side, if desired.