Crispy, golden coconut prawns are the perfect appetizer to serve with homemade chili lime aioli and mango mojito dipping sauce.
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The recent hot weather we have been having has me dreaming about more than just tropical cocktails – crunchy, golden coconut crusted prawns are the perfect appetizer to enjoy alongside one of my Fassionola cocktails! With two dipping sauces to choose from (or make both, like I did!) it won’t be long before you’re enjoying the delicious flavours of the tropics.
Two Dipping Sauces
Dipping sauces are serious business. After all, they can make or break an appetizer. Coconut prawns, while delicious on their own, are a bit of a blank canvas. They are just begging for you to jazz them up with a fabulous sauce! Rich, creamy aioli is always a popular choice. This chili lime aioli is blended with green chiles and zesty lime. If you prefer a less rich dip, then try my mango mojito dipping sauce – this bright and fresh mango sauce has all the flavours of a classic mojito cocktail (including the rum!) with fresh mint and tangy lime.
Ingredient Notes
Prawns: You can use any large prawn or jumbo shrimp you prefer. Look for a larger size, something in the 16-20 range. When it comes to prawn and shrimp sizes, the numbers 16-20 refers to how many are in one pound. So the lower the number, the larger the prawn. Ideally you want peeled, tail-on prawns.
Coconut: To create the coconut crust I use unsweetened medium flake coconut. Check that the coconut is unsweetened or else you might end up with a sweet-tasting crust!
Panko bread crumbs: I like to use panko crumbs as well as the coconut in the breading – it creates a more crunchy crust than if you used only coconut.
Vegetable oil: For deep-frying you can use a neutral vegetable or canola oil. I don’t recommend reusing the oil after you have fried the prawns – it may impart a fishy flavour if used again.
Light olive oil: I find that using only extra-virgin olive oil can add a level of bitterness to the aioli that I don’t particularly like. When making aioli I usually use a mild or light-tasting olive oil. You can use any neutral oil you prefer instead, such as avocado oil or canola oil.
Jalapeño pepper: I prefer to use a seeded jalapeño pepper in the chili lime aioli. If you would like to make the aioli spicier then I suggest either adding the seeds from the jalapeño or using a hotter green chili, such as a serrano pepper.
Fresh lime: Use fresh limes if possible. You will need both the zest and the juice.
Mango: I actually typically use frozen mango chunks when making this dip. It’s easy to source and you can make it year-round if you don’t have a reliable source for fresh mango. Use fresh mango if it’s available to you, otherwise the frozen will work. I let the mango chunks thaw before blending.
Chili garlic sauce: Add some chili garlic sauce, or your favourite hot sauce, for some added heat.
Rum: A splash of rum is what adds a hint of that mojito flavour but you can certainly leave it out if you prefer.
Fresh mint: I strongly recommend using fresh mint rather than dried in the Mango Mojito Dipping Sauce.
How to Make Coconut Prawns with Two Dipping Sauces
Both dipping sauces can be made ahead of time and refrigerated until serving.
Prepare the Chili Lime Aioli
In the bowl of a food processor combine the whole egg, egg yolk, lime juice, lime zest, and kosher salt. Cover and blend for a few seconds until combined.
With the motor running, slowly stream the olive oil through the chute into the food processor. The aioli will start to thicken as more oil is added. Once all of the oil has been added, scrape down the sides. Add the finely diced jalapeño pepper and pulse several times to blend the pepper into the aioli.
Transfer the aioli to a covered container and refrigerate until serving. The aioli will last for one to two weeks.
Prepare the Mango Mojito Dipping Sauce
In the bowl of a food processor combine the thawed mango chunks, chili garlic sauce, lime juice, and rum. Blend until the mango is smooth. Add the chopped fresh mint and kosher salt. Blend for another minute until everything is well combined and the sauce is smooth. Cover and refrigerate until serving.
Prepare the prawns
If the prawns still have their shells, then you will need to peel them. Cut down the back with scissors and separate the shell from the body. Hold the tail at the first joint and twist the shell off. Use a paring knife to remove the vein along the back of the prawn if necessary. Pat the prawns dry with paper towel and set aside.
Bread the prawns
Set up a standard breading station. You will need three shallow dishes. Add the flour along with a good sprinkle of kosher salt to the first dish. Whisk together the eggs, water, and another pinch of kosher salt and add to the second dish. Combine the panko crumbs, unsweetened coconut flakes, and a pinch of kosher salt in the third dish and stir together.
To bread the prawns, hold them by the tail with one hand. Dip the prawns in the flour and shake off the excess. Then dip the prawn into the egg mixture, allowing the excess to drip off. Place the prawn in the coconut crumb mixture and use your other hand to press the crumbs onto the prawn. Gently lift the prawn up up and let the excess crumbs fall off. Place the coconut crusted prawns on a baking sheet and set aside. Repeat with the remaining prawns.
Deep fry the coconut prawns
Heat two inches of vegetable or canola oil in a deep pot or skillet over medium high heat. Make sure to use enough oil so that the prawns float and don’t sit on the bottom of the pot.
When the oil reaches about 350 deg F it is ready to fry. Carefully lower 5-6 prawns into the hot oil. Fry the prawns quickly for 4 to 5 minutes until well browned. Prawns cook quickly so they will be done by the time the breading is a deep, golden brown.
Use a slotted spoon to occasionally move the prawns around while they are frying. When done, lift from the hot oil with a slotted spoon and transfer to a paper towel lined baking sheet. Repeat with the remaining prawns. If desired, you can keep the prawns warm in a low oven until they are all cooked.
Serve the Coconut Prawns with Two Dipping Sauces
Arrange the coconut prawns on a serving platter and garnish with extra lime wedges. Divide the Chili Lime Aioli and Mango Mojito Dipping Sauce between two bowls and serve with the prawns.
Serving & Pairing Suggestions
These coconut prawns are an ideal appetizer for your next summer party. Serve with only one of the dipping sauces, or both if desired.
A tropical appetizer calls for a tropical cocktail! Here are a few cocktail pairing suggestions:
- Fassionola Sunrise: Bright, citrusy, with a pineapple punch
- Fassionola Rum Cocktail: A passion fruit forward cocktail made with a blend of rums
- Spiced Blood Orange Margarita: A hint of spice in this warming cocktail
- Strawberry Basil Margarita: Perfect during strawberry season
Coconut Prawns with Two Dipping Sauces
Ingredients
Chili Lime Aioli
- 1 whole egg
- 1 egg yolk
- 3 tbsp lime juice
- zest of one lime
- 1 ½ cups light olive oil
- ½ tsp kosher salt
- ½ seeded jalapeño pepper finely diced
Mango Mojito Dipping Sauce
- 2 cups frozen mango chunks thawed
- 1 tsp chili garlic sauce
- 2 tbsp light rum
- 1 tbsp lime juice
- ½ tsp kosher salt
- 1 tbsp chopped fresh mint
Coconut Prawns
- 1 ½ lbs prawns thawed
- 1 ½ cups unsweetened medium flake coconut
- 1 cup panko bread crumbs
- ⅔ cup flour
- 2 eggs
- 3 tbsp water
- kosher salt as needed
- 6 cups vegetable oil
Instructions
Chili Lime Aioli
- In the bowl of a food processor combine the whole egg, egg yolk, lime juice, lime zest, and kosher salt. Cover and blend for a few seconds until combined.
- With the motor running, slowly stream the olive oil through the chute into the food processor. The aioli will start to thicken as more oil is added. Once all of the oil has been added, scrape down the sides. Add the finely diced jalapeño pepper and pulse several times to blend the pepper into the aioli.
- Transfer the aioli to a covered container and refrigerate until serving. The aioli will last for one to two weeks.
Mango Mojito Dipping Sauce
- In the bowl of a food processor combine the thawed mango chunks, chili garlic sauce, lime juice, and rum. Blend until the mango is smooth. Add the chopped fresh mint and kosher salt. Blend for another minute until everything is well combined and the sauce is smooth. Cover and refrigerate until serving.
Coconut Prawns
- Peel the prawns if they have their shells. Cut down the back with scissors and separate the shell from the body. Hold the tail at the first joint and twist the shell off. Use a paring knife to remove the vein along the back of the prawn if necessary. Pat the prawns dry with paper towel and set aside.
- Set up a standard breading station with three shallow dishes. Add the flour along with a good sprinkle of kosher salt to the first dish. Whisk together the eggs, water, and another pinch of kosher salt in the second dish. Combine the unsweetened coconut flakes, panko bread crumbs, and a pinch of kosher salt in the third dish and stir together.
- To bread the prawns, hold them by the tail with one hand. Dip the prawns in the flour and shake off the excess. Then dip the prawn into the egg mixture, allowing the excess to drip off. Place the prawn in the coconut crumb mixture and use your other hand to press the crumbs onto the prawn. Gently lift the prawn up up and let the excess crumbs fall off. Place the coconut crusted prawns on a baking sheet and set aside. Repeat with the remaining prawns.
- Heat the vegetable oil in a deep pot or skillet over medium high heat until it reaches 350° F. Carefully lower 5-6 prawns into the hot oil. Fry the prawns quickly for 4 to 5 minutes until well browned. Prawns cook quickly so they will be done by the time the breading is a deep, golden brown.
- Use a slotted spoon to move the prawns around while they are frying. When the prawns are a deep, golden brown, lift them from the hot oil with a slotted spoon. Transfer to a paper towel lined baking sheet. Repeat with the remaining prawns. If desired, you can keep the prawns warm in a low oven until they are all cooked.
- Serve the coconut prawns with the chili lime aioli and mango mojito dipping sauce on the side. Enjoy!