Crispy Coconut Prawn Bites

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recipe by Octopus Publishing

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

A moreish canape or starter that would be a hit at any gathering. The coconut coating is sweet and crispy and would be just as tasty with chicken. Prepare and coat the prawns in advance, leaving you to simply fry the juicy prawns when you’re ready to eat. To serve, eat with lime wedges and sweet chilli dipping sauce.

recipe updated May 11, 2020


  • Breadcrumbs icon
    25 g (about ½ cup)
  • Unsweetened shredded coconut icon
    Unsweetened shredded coconut
    75 g (about 1 cup)
  • Cornflour icon
    ¼ cup (about 31.8 g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Egg white icon
    Egg white
    1 (about 30 g)
  • Sunflower oil icon
    Sunflower oil
    150 ml (about 142.5 g)
  • Lime icon
    as needed
  • Sweet chili sauce icon
    Sweet chili sauce
    as needed


  • kCook icon Food processor
  • kCook icon Paper towels
  • kCook icon Medium bowl
  • kCook icon Food processor bowl
  • kCook icon Medium bowl
  • kCook icon Large saucepan
  • kCook icon Plate

Step preview

  1. Add breadcrumbs and unsweetened shredded coconut to a clean food processor bowl
  2. Pulse briefly
  3. Transfer crumbs to medium bowl
  4. Add cornflour to a clean plate
  5. Season with salt & pepper
  6. Add egg white to a clean medium bowl
  7. Beat lightly
  8. Add sunflower oil to a clean large saucepan
  9. Heat - 180°C, medium-high heat
  10. Toss the prawns, a few at a time, in the cornflour and shake off the excess
  11. Dip prawns in the egg, then roll in the coconut mixture to make an even coating
  12. Fry until golden brown - approx 3 min
  13. Remove with slotted spoon
  14. Pat dry with paper towels
  15. Serve immediately
  16. Garnish with lime
  17. Serve with sweet chili sauce
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