Coconut prawn miang

Appetizing Coconut prawn miang Recipe

For tasty Thai-style finger food, you can’t go past these coconut prawns – designed to be dunked and devoured, tail and all.
Coconut prawn miang
Prep Time : 0:25 | Cook Time : 0:20 | Total Time : 0:45 | Serving : 6 person.


  • 65g (1 cup) shredded coconut

  • 40g (1/4 cup) plain flour

  • 2 eggs, lightly whisked

  • Vegetable oil, to shallow-fry

  • 24 green prawns, peeled leaving tails intact, deveined

  • 24 small English spinach leaves

Tamarind sauce

  • 2 teaspoons vegetable oil

  • 1/2 small red onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 1 long fresh red chilli, seeded, finely chopped

  • 80g (1/2 cup, lightly packed) brown sugar

  • 125ml (1/2 cup) water

  • 2 tablespoons tamarind puree

  • 2 teaspoons fish sauce


  • Step 1

    To make the tamarind sauce, heat oil in a saucepan over medium heat. Cook the onion, garlic and chilli, stirring, for 2 minutes or until soft. Add sugar, water and tamarind puree, and simmer for 5 minutes or until mixture thickens. Stir in fish sauce. Set aside to cool slightly.

  • Step 2

    Place the coconut, flour and egg in separate bowls. Dip the prawns in flour and shake off any excess. Dip in the egg, then in the coconut to coat.

  • Step 3

    Add oil to a wok to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden in 15 seconds). Place one-third of the prawns in oil and cook for 3 minutes or until golden. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 2 more batches, with remaining prawns, reheating wok between batches. Serve with spinach leaves and tamarind sauce.

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