Crunchy Cajun Coconut Prawns

If you love prawns, you will love these! With a crunchy Cajun coconut coating these tasty morsels won't last long, especially if you dip them in a black garlic aioli .

INGREDIENTS

  • 1/3 cup plain flour

  • 400g raw, peeled prawns

  • 2 eggs, lightly beaten

  • 1 cup panko bread crumbs

  • 3/4 cup desiccated coconut

  • 2 tablespoons Two Fool Collective Bodacious Rub

  • Salt and pepper for seasoning

  • Oil for shallow frying

METHOD

  1. Wash and pat dry your peeled prawns.

  2. In one bowl add the flour and 1 tablespoon of cajan spice mix.

  3. In another bowl whisk the eggs.

  4. In a third bowl add the panko crumbs, coconut, 1 tablespoon cajan spice mix and season with salt and pepper. Mix together well.

  5. Time to get your fingers dirty! One prawn at a time, coat in the flour mix, dip into the egg then coat with thr coconut crumb mix. Place on a plate. Repeat that process until all prawns are coated.

  6. Heat oil in a frypan to shallow fry, cook prawns, 2-3 minutes on each side or until cooked. Make sure you don't over crowd the pan, you might need to cook in batches.

  7. Place cooked prawns on absorbent paper to remove excess oil.

  8. Serve up with fresh lime, aioli or even a sweet chilli sauce.