Seafood Recipes

Coconut Crumbed Prawns With LimeAioli

Prawns coated in coconut and breadcrumb, fried until golden and served with a tangy lime aioli.

Coconut Crumbed Prawns With Lime Aioli
4 People
Serves
20 Mins
Prep Time
10 Mins
Cook Time
Easy
Difficulty
Modern Australian
Cuisine
The Recipe

About This SeafoodDish

Try this delicious Coconut Crumbed Prawns with Lime Aioli recipe, a perfect combination of crispy coconut coating and tangy lime aioli. Using fresh prawns from Pearl Seafoods, this recipe is simple to make and packed with flavour. Order premium prawns online from Pearl Seafoods for delivery across Sydney, ensuring you have the best ingredients for your dish. Whether for a light meal or a special occasion, these prawns are sure to impress. Visit Pearl Seafoods for more recipes and fresh, high-quality seafood options.

Ingredients

  1. 400g prawns, peeled and deveined
  2. 1/2 cup plain flour
  3. 2 eggs, beaten
  4. 1 cup desiccated coconut
  5. 1/2 cup breadcrumbs
  6. Salt and pepper, to taste
  7. Vegetable oil, for frying
  8. 1/2 cup mayonnaise
  9. 1 garlic clove, minced
  10. Juice and zest of 1 lime
  11. Salt, to taste

Method

  1. In a shallow bowl, place the flour. In another bowl, beat the eggs. In a third bowl, mix the desiccated coconut and breadcrumbs together.
  2. Coat each cooked and peeled prawn in flour, dip it into the beaten egg, then coat it in the coconut-breadcrumb mixture, pressing gently to ensure an even coating.
  3. Heat the olive oil in a large pan over medium heat. Fry the prawns in batches for 2-3 minutes, or until the coating is golden and crispy. Remove and set aside on paper towels to drain excess oil.
  4. In a small bowl, whisk together the mayonnaise, lime zest, and lime juice to create the lime aioli. Season with salt and pepper to taste.
  5. Serve the coconut crumbed prawns with a side of lime aioli for dipping. Garnish with fresh coriander and serve immediately.
From Our Kitchen

Chef's Tip

For extra crispy coconut crumbed prawns, make sure the oil is properly heated before frying so the coating turns golden quickly without absorbing excess oil. Press the coconut crumb mixture firmly onto the prawns to help create an even crunchy coating that stays crisp after cooking. The sweet coconut pairs perfectly with the fresh lime aioli, which adds brightness and balances the richness of the fried prawns. Serve immediately while hot and crunchy for the best texture and flavour.

FEATURED

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NUTRITION

NutritionPerServing

  • Calories 310 kcal
  • Total Fat 15.0 g
  • Total Carbohydrate 16.0 g
  • Protein 22.0 g
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