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Coconut Prawns with Habanero and Pineapple Sauce
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5 from 2 votes

Coconut Prawns with Habanero and Pineapple Sauce

Author Cooks with Cocktails


  • 13 - 14 big prawns , deveined
  • 1/3 cup sweetened coconut
  • 3/4 cup unsweetened coconut
  • 1/2 cup cornstartch
  • 1 tsp salt
  • 2 eggs
  • cooking spraySAUCE
  • 1 cup pineapple , diced
  • 1/2 roasted habanero , seeds removed (you can use more if you like)
  • 4 cloves garlic
  • 3/4 cup pineapple juice
  • 3 tbsp rice wine vinegar
  • 1 lime , juice and zest
  • 1/2 cup palm sugar
  • 1/2 tbsp salt
  • 1 tbsp cornstartch


  • Make the sauce first. Throw all the ingredients into a blender and blend. Start with 1/4 of the habanero. Blend for a few seconds. Taste it and add more habanero if you like. Just 1/4 at a time. Then blend to your desired consistency. If you like it more smooth, blend a little longer. Add the contents of the blender to a small pot and bring to a simmer. Simmer for a couple mins until the cornstarch works its magic and the sauce becomes thicker. Set aside to cool completely.
  • Prepare a baking tray with parchment paper and spray the paper lightly with oil.
  • Preheat your oven to 400 degrees.
  • Get out three plates or shallow bowls. Add the cornstarch and salt to one, the eggs to another, and the sweetened and unsweetened coconut to the last. Beat the eggs with a fork.
  • Take each prawn and dip first in the cornstarch. Tap off any extra and then dip in the egg. Finally, dip the prawn in the coconut and make sure it is well coated. Place on the baking sheet. Repeat with the remaining prawns.
  • Bake the prawns in the oven for 15 mins turning them over half way through.
  • Serve right away with the habanero pineapple sauce.