Dominique Rizzo – Crispy Fried Coconut Prawns with Green Papaya Salad & Pickled Ginger Chilli Sauce

Recipe Crispy Fried Coconut Prawns


6 – 8



  • 400g or 16 large green king prawns, peeled, deveined, tails intact
  • 1/2 cup corn flour – divided
  • 2 eggs
  • 60ml water
  • 1/2 cup Shredded Coconut
  • 3/4 cup panko breadcrumbs
  • 1/3 cup or Handful of curry leaves chopped
  • 2 tbsp sesame seeds
  • ¼ tsp salt and pepper to taste
  • Vegetable oil, for shallow-frying


  1. Mix eggs and water. Set aside.
  2. Place 1/4 cup of corn starch in a bowl for dusting the prawns.
  3. In a separate bowl, combine the remaining ¼ cup corn flour, coconut, pepper and salt, panko crumbs, curry leaves, sesame seeds and mix well.
  4. Heat the oil in a heavy based pan for frying. Press the prawns into the corn flour, then cover in egg wash, then finally press into the coconut mix to cover both sides.
  5. Place the prawns carefully in the hot oil and deep fry until golden on both sides about 2 minutes.
  6. Serve with the pickled ginger and chilli dipping sauce and salad

Green Papaya Salad


  • 1 tbsp lime juice
  • 1 tbsp Buderim Ginger & Lemongrass Refresher Cordial
  • 1 tsp sesame oil
  • 1 long red chilli, seeds removed, finely chopped
  • 1/2 green papaya (see note), shredded (a mandolin is ideal)
  • 250g punnet cherry tomatoes, halved
  • 2 cups (160g) bean sprouts, trimmed
  • 2 tbsp fresh mint, chopped
  • 2 tbsp Vietnamese mint / basil
  • 2 tbsp fresh coriander, chopped


Combine all ingredients in a bowl and toss well together.

Pickled Ginger & Chilli Sauce


  • 1/2 cup Buderim Ginger Original Ginger Marmalade
  • ¼ cup Buderim Ginger & Lemongrass Cordial
  • 1/4 cup white vinegar
  • 2 tsp fish sauce
  • 4 red chillies finely chopped


  1. Place ingredients in a small saucepan over medium-high heat.
  2. Bring to a simmer and cook for 8 – 10 minutes until syrupy and glossy.
  3. Pour into a small bowl and allow to cool (it will thicken as it cools).