Coconut Crumbed Tiger Prawns with Chilli Dipping Sauce

. October, 2015
Photography by Sarah Tuck.
Coconut Crumbed Tiger Prawns with Chilli Dipping Sauce

Hopefully wherever you are, spring is just a little bit in the air. Here's a dish perfectly suited to an afternoon spent  'outdoors-with-a-beer-and-a-cheeky-little Riesling'. Perfect for when you have a few friends over.


3 eggs, lightly beaten
20 raw tiger prawns, shelled, tails still attached
2 cups panko (Japanese) bread crumbs
1 cup thread coconut
½ teaspoon chilli powder
3 cups rice bran or other neutral oil

Dipping Sauce 
⅓ cup sugar
¼ cup white vinegar
2 tablespoons water

1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
1 small red chilli, sliced


Whisk eggs in a deep bowl. Mix breadcrumbs, coconut thread and chilli together in a separate bowl. Dunk prawns into the eggs then the crumb mixture, quickly repeat (double coat) and pop to one side.

When ready to serve, heat oil until a couple of crumbs fry gently (not an immediate burn but not a slow sink to the bottom with a slight fizz).

Fry prawns in batches for a couple of minutes or until golden brown and cooked through. Drain on absorbent paper and serve with Chilli Dipping Sauce. 

Chilli Dipping Sauce: Heat sugar, vinegar and water together in a small saucepan and whisk until the sugar is dissolved. Remove from the heat and stir in the remaining ingredients. Store in a sealed jar in the fridge.