Coconut Prawn Tostadas with Saint John
These crunchy, nutty prawn tostadas are so quick and easy and make the perfect snack! You can load them up with as many fresh veges as you like. We used capsicum, lettuce, red onion and cherry tomatoes which made a great fresh contrast to the fried prawns. Finished off with a liberal drizzle of our Saint John - Mango, Turmeric and Ginger to add fruity, tangy kick.
1 cup desiccated coconut
½ cup flour
½ tsp salt
½ tsp cracked pepper
1 egg, beaten
¾ cup panko bread crumbs
8 large raw, de-veined, shelled prawns
1 cup vegetable oil
4 corn tortillas
¼ red onion – diced
¼ capsicum – diced
Cherry tomatoes - chopped
Parsley – finely chopped
For this recipe you’ll need three separate bowls.
In one, combine flour and salt. Toss your prawns so each is covered completely. In the second bowl, thoroughly beat the egg, then dip each prawns in the egg mixture. This will make a sticky batter for the the breadcrumbs and coconut to stick to.
In the third bowl, combine breadcrumbs, desiccated coconut and cracked black pepper. Toss your prawns in this making sure each piece is evenly covered. You can gently squeeze the breadcrumb and coconut so it binds tightly to your shrimp.
In a saucepan on high, heat your oil. Test the oil by dipping the tail of a prawn. It should bubble rapidly. Cooking your prawn in batches of 3-4 not to overcrowd the pan, fry until golden brown then place on a rack to crisp up in a warm oven.
With the oil in the pan still ripping hot, place your tortillas in gently using a set of tongs and fry on each side for a few seconds until golden.
To assemble, top your tostadas with finely shredded lettuce. Prawns, chopped tomatoes, onion and capsicum. Garnish with parsley and plenty of St. John – Mango, Turmeric & Ginger hot sauce.