Air Fryer Coconut Prawns
Jumbo king prawns dipped in light batter, rolled in sweet shredded coconut flakes, and air-fried until golden and crunchy, served with sweet chili dip.
Ingredients
- • 1 pound medium prawns (about 30 prawns) (, peeled and deveined)
- • 1 1/2 teaspoon flaky sea salt (, divided)
- • 1/8 teaspoon white pepper
- • 1/2 cup + 3 tablespoons plain flour (, divided)
- • 3 large eggs
- • 3 tablespoon mayonnaise
- • 3 tablespoon cornflour
- • 1 1/4 cups shredded coconut ((sweetened or unsweetened))
- • 1 3/4 cups panko breadcrumbs
- • Neutral oil spray
- • 1/2 cup Thai sweet chilli sauce
- • 1 tablespoon lime juice
- • 1 teaspoon finely grated lime zest
- • 1 teaspoon fish sauce
- • 1-2 teaspoon srirachas ((optional for a spicy taste))
Preparation Steps
Pat the prawns very dry with paper towels. Season with 1/2 teaspoon flaky sea salt and white pepper. Let the prawns sit while you prepare the remaining ingredients.
Spread the shredded coconut in a cold 9” pan. Cook over medium heat, shaking the pan occasionally, until the coconut starts to change colour. Turn to medium low heat, cook and stir constantly until the coconut turns to light golden. Immediately transfer to a plate to cool.
Spread the breadcrumbs into the same 9” pan, spray generously with oil, spraying directly from above so the breadcrumbs don't blow out of the pan. Cook over medium heat, shaking the pan occasionally, until starting to turn golden. Keep cooking and stirring until most of the breadcrumbs turn golden. Immediately transfer to a plate to cool.
Add the 1/2 cup (70 g) flour to a shallow bowl. In a second shallow bowl, whisk together the eggs, mayonnaise, remaining 3 tablespoons flour, and cornflour until smooth. In a third shallow bowl, combine the shredded coconut, panko, and the remaining 1 teaspoon flaky sea salt.
Working with a few prawns at a time, designate one hand for the dry ingredients and the other for the wet ingredients to keep the coating from getting clumpy. Add a few prawns to the flour and toss to coat, shaking off any excess. Transfer the prawns to the egg mixture and coat well, letting the excess drip off. Place the prawns in the coconut mixture and press firmly with your dry hand so the coating adheres evenly to both sides. Transfer to a plate or tray.
Repeat with the remaining prawns. Let the coated prawns rest for 10 minutes to help the breading adhere.
Preheat the air fryer to 380°F (193°C) for 5 minutes.
Spray the air fryer basket with oil. Arrange the prawns in a single layer without overlapping, cooking in batches if needed. Spray the tops generously with oil. Air fry for 3 minutes. Carefully flip the prawns and spray again with oil. Cook for another 3 to 4 minutes, until the prawns are just cooked through. (*Footnote 1)
Combine the sweet chilli sauce, lime juice, lime zest and fish sauce in a small bowl. Stir until evenly mixed.
Serve the coconut prawns immediately with the sweet chilli lime sauce on the side.