Coconut-crusted Shrimp is a traditional Nauruan recipe for a classic dish of large prawns (shrimp) coated in breadcrumbs and shredded coconut that are fried to cook. The full recipe is presented here and I hope you enjoy this classic Nauruan version of: Coconut-crusted Shrimp
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Ingredients:
12 jumbo prawns ('shrimp'), peeled but tails left on
salt and freshly-ground black pepper, to taste
For the breading:
30g breadcrumbs
35g shredded unsweetened coconut
2 large eggs
120ml coconut oil, for pan frying
1-2 limes, sliced thinly
Method:
In a large bottomed mixing bowl, stir together the shredded coconut and breadcrumbs.
Crack the eggs into another bowl and whisk until frothy. Season the prawns liberally with salt and black pepper.
Dip and coat the prawns in the egg, then dredge them through the coconut breadcrumbs, making sure they are well coated all over. You would do well to pat the breading a gently, to help it adhere nice and thickly.
Gently shake the prawns free of any excess coating, and fry them over medium heat for about 3 minutes per side—the (the exact length of time will vary, dependent on the size and thickness of the prawns you have). Don’t over-cook, or the flesh will get too tough, but you do want the crust to have started turning a pleasing golden brown.
If you have to work in batches, due to the size of your pan, keep the cooked prawns in a warm oven until they are all cooked and ready to serve.
Serve your Nauruan Coconut Crusted Shrimp, with freshly steamed rice and a dollop of tartar sauce on each serving plate (or serve with spam fried rice.
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