Prawns in coconut panko

Name: Prawns in coconut panko
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 24 raw shrimps (about 30 g each; without head, in shell); 2 TABLESPOONS mayonnaise; 100 g Whole milk yoghurt; 5 TABLESPOONS Schmand; 2 Garlic cloves; 75 g black Kalamata olives; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Splash of lemon juice; 60 g Panco flour (Japanese bread flakes; available in asian shops); 30 g Coconut flake; 1 Protein; 750 ml oil for frying

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

24 raw shrimps (about 30 g each; without head, in shell)
2 TABLESPOONS mayonnaise
100 g Whole milk yoghurt
5 TABLESPOONS Schmand
2 Garlic cloves
75 g black Kalamata olives
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Splash of lemon juice
60 g Panco flour (Japanese bread flakes; available in asian shops)
30 g Coconut flake
1 Protein
750 ml oil for frying

Directions

1
Defrost the shrimps on a sieve for about 2 hours. Mix mayonnaise, yoghurt and sour cream. Peel garlic and press it through a garlic press. Cut and chop the olives from the stone. Add to the mayonnaise mixture. Season with salt, pepper, sugar and lemon juice. Pour into a bowl and chill until serving
2
Heat the oil in a pot. Peel the shrimps, except for the tail fin, and remove the intestines. Wash the prawns and pat them dry. Mix panko and grated coconut. First turn the prawns in egg white, then in the panko-coconut mixture and fry them in portions in hot oil for about 3 minutes until crispy. Drain on kitchen paper
3
Arrange with skewers on plates and serve with the olive dip
4
waiting time approx. 2 hours