Saturday, October 8, 2016

Coconut and garri crusted shrimp

Garri is more than a ‘swallow’ (aka an accompanying starch for Nigerian soups). It can also be used to coat and crust other foods, like prawns, in place of breadcrumbs. This is not a genius idea, by the way. For those of us in Nigeria who may not have breadcrumbs handy, or who are off bread completely (like me) it turns out to be a great alternative. I had been craving coconut crusted prawns for ages. In fact, I had purchased prawns several times in the last few months with the very intension of making some, but for some reason that dream did not materialise until a few days ago. Finally, I had the time and head space to try out this recipe. And, all I can say is. I lurv it! So easy to make as a light lunch or a starter, whichever you are in need of. So finally, I’m excited to share my coconut and garri crusted prawns.

All you need to do after you have cleaned and dried the prawns is to place beaten eggs in one bowl, and shredded coconut and garri in another. Dip the prawns in the eggs then the garri, then the coconut. You can repeat the process for a thicker coating. Lay on a baking tray and pop them in the oven.  They are that simple!

Loving the golden brown crust on these. It was hard no to eat them right off the baking tray.

Coconut and Garri Crusted Prawns
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  1. 1 medium egg (or 5 quail eggs for those allergic to chicken eggs)
  2. 2 kg (appx 12) Tiger prawns
  3. 50g Garri
  4. 50g Shredded coconut flakes (dried)
  5. Salt to taste
  1. Pre-heat the oven to 180C
  2. Clean and prep the prawns leaving the tails on. Once washed leave them to dry on a paper towl
  3. Beat the egg in a bowl and set aside
  4. Place the garri and shredded coconut in a separate bowl and mix together
  5. One by one, dip each shrimp in the egg, then dredge it in the garri coconut mix
  6. Optional: Repeat process above to thicken the coating
  7. Place coated prawns on a baking tray lined with parchment paper or foil
  8. Bake in the oven for 20 minutes
  10. A few tablespoons of sweet chilli sauce OR make a simple dipping sauce
  11. 1 tsp of olive oil
  12. 2 tsp of chilli oil or sirracha sauce if you have it
  13. 1 tsp of liquid sweetener (I used coconut nectar but you can use honey)
  14. Remove from the heat and plate along with a small side salad to garnish and dipping sauce
  1. Cooking for me is not an exact science. You may need to increase the quantity of the coconut and garri depending on the size of your prawns.

1 comment:

  1. Lovely! Great article. I think I've got to go to my kitchen now.