Butterfly Coconut Panko Prawns with Sweet Chili Dip Recipe
Experience the ultimate crispy treat with these Butterfly Shrimp Chip Shop Special: Crispy Coconut Panko Prawns. Large prawns are butterfly-cut, seasoned, and coated in a crunchy mix of panko breadcrumbs and shredded coconut, then fried to golden perfection. Served with a tangy sweet chili dipping sauce infused with lime, ginger, and sesame oil, this dish is a delicious blend of textures and flavors that brings a gourmet twist to classic fried shrimp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: British Chip Shop Inspired
Ingredients
Scale
Shrimp and Coating
- 1 lb (450 g) large raw shrimp (Prawns), 21/25 count, peeled and deveined, tail left on
- 1/2 tsp (3 g) fine sea salt (plus more for seasoning after frying)
- 1/4 tsp (1 g) black pepper
- 1/2 cup (60 g) all-purpose flour
- 1 tsp (5 g) smoked paprika
- 2 large eggs
- 1 Tbsp (15 ml) cold water
- 1 cup (90 g) Panko breadcrumbs
- 1/2 cup (40 g) unsweetened shredded coconut (desiccated)
- 4 cups (950 ml) high heat neutral oil (e.g., canola, sunflower, or groundnut oil)
Dipping Sauce
- 1/2 cup (120 ml) good quality sweet chili sauce
- 1 Tbsp (15 ml) fresh lime juice
- 1 tsp (5 g) finely minced fresh ginger
- 1/2 tsp (2 g) sesame oil
Instructions
- Prep the Prawns: Ensure the prawns are fully peeled and deveined, leaving the tail attached. Pat dry thoroughly with kitchen paper to remove any moisture, which prevents a crispy coating.
- Butterfly the Prawns: Place each prawn curved side up on a chopping board. Using a sharp paring knife, slice down the center of the prawn’s back almost all the way through, stopping before the belly. Gently open and flatten the prawn. Season lightly with salt and pepper.
- Mix the Dipping Sauce: In a small bowl, combine sweet chili sauce, lime juice, fresh ginger, and sesame oil. Stir well and set aside.
- Set Up the Dredging Station: Arrange three shallow dishes side-by-side: Dish 1 – flour mixed with smoked paprika; Dish 2 – eggs whisked with cold water; Dish 3 – panko breadcrumbs combined with shredded coconut.
- Coat the Prawns: Dust each butterflied prawn in the flour mixture (Dish 1), shaking off excess. Dip into the egg wash (Dish 2), ensuring full coverage. Press firmly into the panko and coconut mix (Dish 3) to coat thoroughly. Handle gently by the tail.
- Chill: Place the coated prawns on a wire rack and refrigerate for at least 30 minutes. This step helps the coating adhere during frying and prevents it from falling off.
- Heat the Oil: Pour the neutral oil into a pot or deep fryer. Heat slowly to 350°F (175°C), monitoring with a kitchen thermometer carefully.
- Fry in Batches: Gently lower 4 to 5 prawns into the hot oil at a time, avoiding overcrowding to maintain oil temperature.
- Cook to Golden: Fry each batch for 2 to 3 minutes, turning once, until prawns are opaque inside and the coating is a deep golden brown.
- Drain and Serve: Remove prawns with a spider strainer, letting excess oil drip off. Transfer immediately to a wire cooling rack. Lightly season with a pinch of salt while hot. Serve instantly with the prepared zingy sweet chili dip.
Notes
- Make sure prawns are very dry before coating to ensure maximum crispiness.
- Butterflying the prawns helps them cook evenly and gives more surface area for the crispy coating.
- Refrigerating after coating is essential for the coating to properly set and prevent falling off during frying.
- Do not overcrowd the frying oil as it will lower the temperature and make the prawns greasy rather than crispy.
- Use a wire rack to drain fried prawns instead of paper towels to keep the coating crisp.
- The sweet chili dipping sauce can be made ahead and refrigerated for up to 2 days.
Keywords: Butterfly shrimp, crispy coconut prawns, panko prawns, sweet chili dip, deep fried shrimp, seafood appetizer
