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  • Meat:
  • 1 kg prawn meat
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 cups decenated coconut
  • 2 cups Portuguese bread crumbs
  • 3 tablespoons mild curry powder
  • 3 tablespoons Portuguese spice
  • 3 tablespoons garlic
  • 3 tablespoons dry parsley
  • Aromat to taste
  • 1 teaspoon salt
  • oil for shallow frying
  • Dipping sauce:
  • 2 tablespoons mayonnaise
  • 2 tablespoons sweet chilli sauce
  • 1 teaspoon warm fiery sauce

Pre-cook the prawn meat in a little water with 1 teaspoon salt, parsley and garlic for 15 minutes, drain and cool down.
Beat the eggs in a bowl.
In a separate bowl mix the flour and spices.
Mix the bread crumbs and coconut.
Dip the prawn in egg, then flour.
Dip in egg again and then in the coconut mixture.
Place on a plate, you can add more Portuguese spice to taste.
Place in the fridge for 1 hour.
Shallow fry, let the oil drain and serve warm with a dipping sauce.

Recipe and photo:  Thys Venter

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