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Chetna Makan’s coconut curry leaf prawns with coriander peanut chutney
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Serves: 8 as a sharing plate, with leftover chutney
8 raw shell-on king prawns
30g plain flour
1 British Blacktail Free Range Medium Egg
30g desiccated coconut
1 large clove garlic, roughly chopped
10 fresh or dried curry leaves, finely chopped
¼ tsp chilli powder
¼ tsp salt
Sunflower oil for frying
For the coriander peanut chutney (dhania moongphalli chutney)
30g roasted unsalted peanuts
2 green bird’s eye chillies
2 cloves garlic
1 small onion, roughly chopped
1 tsp caster sugar
½ tsp salt
2 x 25g packs coriander, leaves only, roughly chopped
½ lime, juice
25g pack mint, leaves only, roughly chopped
1. Remove the shells from the prawns, leaving the tails attached, then devein them. To do this, take a small sharp knife and cut along the top of each prawn, from the head end to the tail. Remove the dark thread, and discard it.
2. Put the flour in a bowl and stir in some seasoning. In a second bowl, add the egg and whisk slightly with a fork. In a third bowl, combine the coconut, garlic, curry leaves, chilli powder and the salt. Use your hands to mix well.
3. Dip one of the prawns into the seasoned flour, coating well. Next, dip it into the egg, making sure it is fully covered. Finally dip the egg-coated prawn into the coconut mixture, to coat well. Set aside on a plate. Repeat with all the prawns, then cover and place in the fridge while making the chutney.
4. To make the chutney, dry roast the peanuts in a pan for 1-2 minutes on low heat until they take on a deeper golden colour here and there.
5. Put the peanuts into a small processor. Add the chillies, garlic, onion, sugar, salt and coriander. Squeeze in the lime juice and blitz briefly till chopped. Add the mint and a splash of cold water and blitz to a smooth chutney. Transfer some to a small serving bowl.
6. Put 2-3cm oil in a wide, deep pan over a medium heat. Once hot, carefully add the prawns and cook for 1-2 minutes on each side until beautifully golden and crispy and completely cooked through. Drain on kitchen paper, then serve alongside the chutney for dipping.
Recipe adapted from Chetna's 30-minute Indian: Quick and Easy Everyday Meals, Mitchell Beazley (10 Jun. 2021)
Check that the oil is hot enough for frying by adding a few coconut crumbs; if they sizzle immediately, it’s ready.
Any leftover chutney will last for 4-5 days in the fridge. Only keep leftover chutney that has not been dipped into.
Typical values per serving:
Per serving (with chutney for dipping) 468kJ
This recipe was first published in July 2021.
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