Breaded Prawns with Mango Mustard Dip

Spicy Coconut Flour Breaded Shrimp

Deliciousness.

Guys. See this whole bunch of prawns? I ate every single last one of ’em. In one sitting. Just like that *snaps*

I meant to have a couple to taste and then pass some over to my sister so she could try some but.. I.. it was just gone!

I’ve always wanted to make breaded prawns. I love prawns and just wanted to give them more of a crunchy texture. Finally, I just went ahead and got some beautiful Coconut Flour out. It worked perfectly guys! The Coconut Flour & Tapioca Flour combo gives the prawns a really great crispness. Just yummy.

Sweet but tangy – Mango Mustard Dip

To make this one of the easiest breaded dishes you’ll make, please buy your prawns peeled and deveined. You do not want to sit around pulling out prawn guts because it’s annoyingly time-consuming. I did it and I can tell you: you might end up crying out of frustration when you find there’s like 10 more left to do. LOL.

I mean, the breading does take a moment but it’s totally worth it when you’re done. The mango mustard dip I put together gives it a nice tangy but slightly exotic flavour. Marries so so well.

I love Mangoes as you can also see in my Plantain Fishcakes post and I really love infusing fruits into savoury foods.. anyone else with me on this? If you’ve got any fruit-infused savoury recipes – totally send them my way! I want to try ’em!

Coconut Flour Breaded Prawns (Spicy)

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Spicy Breaded Prawns with Mango Mustard Dip

Prep Time

20 mins

Cook Time

15 mins

Total Time

35 mins

 

Spicy Breaded Prawns (Shrimp) with a slightly tangy Mango Mustard Sauce

Course: Main Dish

Cuisine: Seafood

Keyword: paleo

Servings: 2 servings

Calories: 395 kcal

Author: WhittyPaleo

Ingredients

• 200 g of Peeled & Deveined Prawns
• 3 tablespoons of Coconut Flour
• 2 tablespoons of Tapioca Flour
• 1/2 teaspoon of Garlic Powder
• 1/2 teaspooon of Onion Powder
• 1/4 teaspoon of Sea Salt
• 1/4 teaspoon of Black Pepper
• 1/4 teaspoon of Dried Mint
• 1/4 teaspoon of Dried Parsley
• 2 eggs
• Coconut Oil for frying

Mango Mustard Dip

• 3 tablespoons of French Mustard
• 2 teaspoons of Dijon Mustard
• 1 cups Mango or 1-11/2 of diced Mango diced

Instructions

1. Take out 2 bowls and a plate. Mix the coconut flour, tapioca and seasonings in the 1st bowl.
2. In the 2nd bowl, whisk the two eggs. (You can add a dash of milk but it's not necessary)
3. Grab your prawns (hopefully prepared) and using your left hand; take one, dip it fully into the eggs, transfer it to your right hand, place it in the bowl and cover it with the flour. Shake any excess off lightly and place on the plate to rest. Trust me this way just works.
4. Once all your prawns are done, place a medium-sized pot or a frying pan on medium-high heat. I leave this to you, you could either deep fry them in the oil (which is what I did) or you could shallow fry them on each side.
5. Fry the prawns for 3 - 5 mins until the prawns turn golden brown.
6. Once the prawns are done. Grab a blender and blend your mangoes and mustard until nice and creamy.

Recipe Notes

Use a slotted spoon to pick out the "crumbs" that fall in the oil while frying; this makes sure you can re-use the oil to fry all your prawns.