Crunchy Coconut-Battered Prawns

Crunchy Coconut-Battered Prawns


  • 400g prawns (raw, deveined)
  • 1 egg
  • 1/4 cup corn flour
  • 1 teaspoon garlic salt
  • 1 teaspoon chilli flakes
  • 1 cup desiccated coconut
  • 1 cup long-thread coconut
  • oil (for frying)
  • lime, for serving
Give seafood a tropical lift, thanks to a double coconut hit. Serves 6

Pairs perfectly with Smirnoff Soda Peach & Lime – clean, crisp and full of flavour, the new Smirnoff Soda Peach and Lime (also available in two other flavour varieties) offers a premium vodka, low sugar option. So cool, so convenient. 

  1. Whisk the egg, corn flour, garlic salt and chilli flakes together to make a smooth batter, set aside for 10 minutes. In a separate bowl combine the two different coconuts.
  2. Heat enough oil to a depth of about an inch in a small deep frying pan. Pat each prawn dry on paper towels, then coat in the batter, then the coconut.
  3. Fry prawns in small batches for 1-2 minutes until golden and cooked through. Continue with remaining prawns. Serve with limes, for squeezing.

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