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Crispy Coconut Prawns / www.quichentell.com

Crispy Curry Leaf Coconut Prawns

Crowd-pleasing, crispy coconut prawns gets a curry leaf twist
Prep Time 20 mins
Cook Time 20 mins
Marinating time 30 mins
Total Time 1 hr 10 mins
Course Appetizer
Cuisine Indian
Servings 4


  • 500 g medium-large prawns shelled, deveined and butterflied
  • 1 egg beaten
  • 2 tbsp AP flour
  • 7-8 curry leaves minced finely
  • 1/2 tsp garlic powder / 1 clove garlic, grated
  • 1/2 tsp black pepper powder freshly ground
  • 300 g dried coconut flakes (unsweetened)
  • Salt
  • Vegetable oil enough for deep frying


  • Put the prawns in a bowl. Add ½ the beaten egg, flour, minced curry leaves, garlic powder, salt and pepper; mix well and marinate in the fridge for 30 minutes to an hour.

  • Spread the coconut flakes on a wide plate and press the prawns one-by-one on the coconut so that each one is coated by coconut on all sides. Arrange on a plate and chill uncovered in the fridge for 2 hours at least.

  • Heat 3 inches of oil in a pan on medium heat till hot but not smoking.

  • Drop a few prawns (3-4 depending on the width of the pan) in the oil and deep fry till golden (about 2-3 minutes).

  • Drain on kitchen towel. Fry all the prawns this way and while you do so, keep the fried ones warm in a low oven. Serve warm with your favourite dipping sauce.


The Total Cooking Time does not include time taken to rest the coconut-coated prawns in the refrigerator.