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Coconut Prawns    HT  HD  West Indian  30mins plus marinating


Serves 4   Hot   Hors d'oeuvre Starters   Appetiser  Dairy free  Caribbean West Indies



16 Raw Jumbo Prawns

1 tbsp Dry White Wine

4 Garlic Cloves, crushed

2 tbsp Lime Juice

Salt and Black Pepper

100g/4oz Desiccated Coconut

2 tbsp freshly chopped Coriander 

2 tbsp Plain Flour

2 Eggs, beaten

Vegetable oil for deep frying




1. Shell the prawns, leaving the tails in tact and de-vein.


2. In a shallow dish, mix together the wine, garlic, lime juice salt and pepper then add the prawns, mix well to coat, cover and refrigerate for 1 hour.


3. In a shallow dish, mix together the coconut and coriander.


4. Remove the prawns from the marinade and dry on kitchen paper. Discard the marinade. Heat the oil to 180C/350F.


5. Coat the prawns in flour, shaking well to remove the excess, then dip in the egg and roll in the coconut mixture to coat well on all sides.


6. Fry the prawns, in batches if necessary, for 1-2 minutes until golden brown. Serve hot as a starter.




  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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Fish and Seafood Starter Recipes

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