Coconut Prawns

Coconut prawns are normally found in the Yucatán Peninsula, specifically the city of Campeche. Here, fresh prawns are easily sourced and coated with dried coconut flakes, and fried until golden and crisp. A coconut prawns recipe is normally accompanied by a nice fruity and spicy salsa, such as mango with habanero, or papaya and habanero. Preparing these crispy coconut prawns at home will transport you to a warm beach in Mexico! Warm and freshly made fried prawns served with Gran Luchito Habanero Mango Salsa are just what you need over the warm summer months, and are perfect for entertaining friends and family. To make our recipe for coconut prawns even more delicious, we mixed a bit of Gran Luchito Garlic and Guajillo Fajita & Taco Mix with the flour, to make sure every layer of breadcrumbs is full of flavour. For the breadcrumbs, we recommend preparing your frying station ahead of time, as this will allow things to run smoothly and not get messy. So here are a few tips: For the breadcrumbs, add the ingredients you will need into shallow bowls, in the order of use. So first prepare a bowl with the flour, then another one with the beaten eggs, and finally one with the crumbly breadcrumbs. Make sure your oil is hot and ready to go once you have coated your prawns. You always want to maintain raw shellfish at a certain temperature when cooking, for food safety, so you want to cook your prawns relatively fast. A tip when breading your prawns is to use your right hand for coating them in dry ingredients, and your left one for the liquid ingredients. This way you don’t need to wash your hands every three seconds! It will keep things nice and tidy.

Unbalanced

% Daily Values based on a 2,000 calorie diet