The New Prawn Cocktail With Coconut Fried Prawns, Watermelon And Cucumber Salad

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
2-4 2-4
The New Prawn Cocktail With Coconut Fried Prawns, Watermelon And Cucumber Salad
Main ingredients
  • Fish & Seafood
Ingredients
Method

Ingredients

For the coconut fried prawns:
  • 12 tiger prawns, peeled and deveined tails intact
  • 30g flour
  • 1 free range egg, beaten
  • ½ cup desiccated coconut
  • ½ cup panko breadcrumbs
  • Sea salt and freshly ground black pepper, to season
  • 1 teaspoon paprika
  • Vegetable oil, to shallow
For the mini casseroles:
  • ¼ of a watermelon, balled
  • ¼ of a sweet melon, balled
  • Limes, to squeeze
  • 15g micro herbs, to serve
  • 6 baby cucumbers, sliced and shaved into ribbons
  • Japanese mayo, to serve
  • Black sesame seeds, to sprinkle
  • Limes, to serve

  • Method

  • 1
    Season the flour with salt and pepper and paprika, dust the prawns in the flour. Combine the coconut and panko crumbs together before dipping the prawns into beaten egg and pressing into the crumb mixture to coat the prawns and create a crust.
  • 2
    Heat the oil in a large pan and fry the prawns in batches for about 1 - 2 minutes until lightly golden and cooked through. Serve warm in little Le Creuset Cocottes with a melon and cucumber salad and good squeeze of fresh lime.