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Coconut Prawns on black plate with 2 dipping sauces
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5 from 14 votes

Coconut Prawns

Coconut Prawns cooked in the wok and served with sweet chilli sauce. If there was one perfect summer recipe in Australia, it is Coconut Prawns!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, christmas
Cuisine: Australian, International
Keyword: prawns,, shrimp
Servings: 10
Calories: 160kcal
Author: Adrianne


  • Wok


Coconut Prawns

  • 500 grams prawns Note 1
  • 1 cup shredded coconut Note 2
  • ¾ cup panko breadcrumbs Note 3
  • 3 eggs
  • 3 tablespoon water
  • ¾ plain flour
  • 1 teaspoon garlic powder
  • 1 tsp sriracha seasoning
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • peanut oil
  • cup sweet chilli sauce
  • 1 tablespoon parsley finely chopped
  • 2 limes to serve

Mustard Yoghurt

  • cup greek yogurt
  • 2 tsp dijon mustard
  • 1 teaspoon cracked black pepper


Coconut Prawns Method

  • Remove head from prawns and peel, leaving tail on. Devein prawns.
  • Crack eggs into bowl, use a fork to whisk add water and whisk again to combine (set aside)
  • In a separate bowl add flour, garlic powder, sriracha seasoning, salt and pepper. Stir to mix together well.
  • In another bowl mix together shredded coconut and panko breadcrumbs
  • Line a tray with baking paper and place next to bowls
  • Hold prawns by tail and dip into the flour mix. Use a spoon to help coat the raw prawn meat all over. Place on lined tray when coated. Repeat for each prawn.
  • Hold prawns by tail and dip into the egg mix up to the tail, allow drips to stop, then dunk into coconut breadcrumb mix, use a spoon to help coat. Note 4
  • Place prawns on lined baking tray and put into the fridge for at least 30 mins.
  • Pour peanut oil into wok and turn to a medium heat (setting 3-4)
  • Once bubbles start to form and heat can be felt when holding hand above wok begin to fry prawns in batches. Use a slotted spoon to remove prawns when they have risen to the top of the oil and the coating is a nice golden light brown colour. Note 5
  • Transfer to a bowl lined with paper bowl and continue to cook raw coated prawns until all are cooked.
  • Serve with sweet chilli sauce and mustard yoghurt, fresh lime juices, parsley and cracked pepper

Mustard Yoghurt

  • Combine yoghurt and mustard in small bowl and stir till consistently mixed together



  • Note 1, I use banana prawns for this recipe, medium to large prawns are better than small prawns as they are easier to work with 
  • Note 2 This is a larger type of coconut to traditional desiccated coconut. The pieces are longer and thicker. It will be in the same area of the store though. 
  • Note 3 Panko breadcrumbs are usually in the Asian section of the supermarket. They are much bigger than standard breadcrumbs. 
  • Note 4 I change the paper for my tray after the flour coating before the coconut mix, so keep the prawns clean and so that any excess flour does not stick to outside of coconut mix. 
  • Note 5 5-6 prawns at at time to give them each space so they don't stick together is a good amount to work with. 
  • Note 6 serving size is for 2 prawns per person


Calories: 160kcal | Carbohydrates: 14g | Protein: 14g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 809mg | Potassium: 124mg | Fiber: 1g | Sugar: 9g | Vitamin A: 110IU | Vitamin C: 7mg | Calcium: 101mg | Iron: 2mg