Cashew and Coconut Prawns

Ingredients for Cashew and Coconut Prawns

• 120ml mango peach jam

• 2 tablespoons white vinegar

• 1/4 teaspoons red pepper flakes, or to taste

• 110g raw cashews

• 110g panko bread crumbs

• 90g shredded, unsweetened coconut

• 60g plain flour

• 1/2 teaspoons sea salt

• Freshly ground black pepper

• 450g large prawns (this will be about 18), shelled and deveined

• Canola oil

• 2 large eggs, lightly beaten

How to make Cashew and Coconut Prawns

Combine the jam, vinegar, and red pepper flakes in a small bowl. Stir to combine. Set aside in the fridge until ready to serve.

Place the cashews in a food processor and pulse to break them up a bit. Add the bread crumbs and coconut and pulse a few times just to combine.

In a large bowl, whisk together the flour, salt, and pepper. Add the prawns and toss to coat.

In a large, deep skillet over medium heat, heat 1/4 inch canola oil until shimmering.

Take a prawns from the flour, shake off any excess, and dip it in the egg. Shake off any excess egg and dip the prawns in the cashew mixture. Repeat with the remaining prawns.

Fry the prawns in the oil, turning once, until golden, and cooked through, 4 to 5 minutes, adding more oil to the pan as needed. Drain cooked prawns on a wire rack.

Arrange cooked prawns on a platter with the dipping sauce; serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.