These firecracker prawns make a delicious snack or sharing plate. They have a spicy Sriracha coating and crunchy coconut crumb that pairs really well with the sweetness of the prawns. This is a recipe that will be a hit at any gathering.
Ingredients For Firecracker Prawns
500g large cooked & peeled king prawns – fresh or frozen from Walter Purkis & Sons
150ml Sriracha sauce
50g plain flour
150g unsweetened desiccated coconut
75g panko breadcrumbs
Light mayonnaise & Sriracha for the dip
Light vegetable oil
Firecracker Prawns Cooking Method
If you are using frozen prawns remove from them from your freezer in good time to allow them to defrost gently. Dry with a paper towel before use to remove any excess moisture. To make the dipping sauce, mix mayonnaise and Sriracha according to taste.
Next set up your dishes for the different ingredients ready to dip the prawns.
Set out a plate with the plain flour, a small bowl with the Sriracha and a larger bowl for the coconut and panko crumbs. Dip each prawn first in the flour, then Sriracha, then coconut and crumbs. Repeat the steps until all the prawns are coated, place them on a non-stick baking sheet.
Spray each prawn lightly with frying oil before placing in a preheated oven at 220°c / 200°c fan, for 10-12 minutes, or until the prawns are cooked through. Alternatively you can deep fry in a hot pan of vegetable oil, once brown remove and place on some kitchen paper towel to drain off any excess oil. Serve immediately.
This is a dish that can easily be pre-prepared a day in advance, and kept on a covered tray in the fridge overnight ready to cook later.
If you would like some more prawn cooking tips or recipe inspiration have a look here on our blog >>