Crunchy coconut shrimp / prawns with a spicy Thai inspired Mango Sauce! These are shallow fried, not deep fried and the prawns cook VERY fast. These reheat really well! Refer to Note 6 for make ahead instructions. I made the sauce using Keitt mangoes because I think the slight tang is perfect for this recipe, but you can use any mangoes you want.
1. Fresh shrimp / prawns are best for this recipe. If you can't get fresh, then frozen will work fine for this recipe.
2. Desiccated coconut is the fine shredded coconut. I prefer the finely shredded coconut to the larger flakes because you get better crunch when combined with the panko breadcrumbs!
3. You can substitute the sriracha with any hot sauce of choice BUT you will need to add a touch of sour (~1 tsp white vinegar) and 1 small garlic clove, crushed (because sriracha has vinegar and garlic in it which is part of the flavour base for this sauce).
4. Amount of oil required: You need enough all so that the prawns are almost, but not completely, submerged. You don't need so much oil that the prawns are floating because they cook so fast. The oil bubbles when the prawns are put in the oil which cooks the top of the prawns which is above the surface of the oil - you can see this in the video.
5. There are few things in life sadder than overcooked prawns, especially if you made the effort to peel them yourself! Perfectly cooked prawns will form a "C" shape and OVERCOOKED prawns curl tightly into an "O" shape. My prawns were a fairly standard size - not jumbo, not small, they were about 10cm/4" in length (peeled, but including tail) and about 1cm/ 2/5" thick. These were perfectly cooked in 45 seconds.
6. To make ahead: Allow to cool then place in a container in single layers. To reheat so they recrisp, preheat the oven to 220C/430F. Place prawns on a baking tray and bake for 3-5 minutes until they crisp up. No longer than that, otherwise they will over cook!