Coconut Prawns with Sweet Chili Dipping Sauce
A baked version of coconut prawns that hits the healthy notes and doesn't skimp of flavor. The real star of this dish is the Wild Alaskan Spot Prawns, subtle and sweet, they don't call them the lobster of Alaska for nothing! Whip up this for an extra special appetizer or treat.
Ingredients:
For The Coconut Prawns:
- 1 lb Wild Alaskan Spot Prawns, peeled with tails left on
- 2 tsp Catch Sitka Pacific Flake Sea Salt
- 1/2 Cup Flour
- 3 Egg Whites
- 2 Tbsp Chipotle Lime Rub & Seasoning (or your favorite chili powder)
- 1 C Shredded Coconut
- 1/2 C Panko
- 1/4 C Cilantro, Chopped
- Lemon Wedges, to serve
- Sweet Chili Dipping Sauce, to serve
- 2 tsp Water
- 1 tsp Cornstarch
- 1 Tbsp Ketchup
- 2 Tbsp Soy Sauce
- 6 Tbsp Balsamic Vinegar
- 1/4 C Pineapple Juice
- 1/4 tsp Chili Verde Flake Sea Salt
Directions:
- Preheat the oven to 400F.
- Pat prawns dry with paper towels; season with sea salt.Create a breading station with three shallow bowls.
- In the first bowl add the flour, the second bowl combine the egg whites with the Chipotle Lime Rub & Seasoning, and in the third bowl combine the shredded coconut and panko.
- Dip each prawn in the flour, then egg whites, then panko and lay on a parchment lined baking sheet.
- Bake 10- 12 minutes or until golden brown.
- Meanwhile in a small saucepan over high heat whisk together the water and cornstarch until the corn starch is no longer lumpy. Then add the ketchup, soy sauce, vinegar, and juice. Bring to a boil and let sauce reduce about 4-5 minutes until thickened.
- Serve with fresh cilantro, lemon wedges, and Sweet Chili Dipping Sauce.
Enjoy & Best Fishes!
Recipe courtesy of our friends at Olivelle (@OlivelleFineFoods) check them out for the best oils, vinegars, and seasonings available.
