Coconut-crusted King Prawns with Citrus Mustard Dip
Coconut-crusted king prawns with a zesty citrus mustard dip are a crispy, golden seafood starter made easy with the Thermomix TM7. Raw king prawns are coated in seasoned flour, crushed cornflakes and desiccated coconut, while the mixing bowl blends marmalade, wholegrain mustard, horseradish, mayonnaise and lime juice into a tangy dipping sauce in seconds.
About this recipe
Coconut-crusted king prawns with citrus mustard dip are a show-stopping seafood starter you can prepare quickly with the Thermomix TM7, and this recipe proves why the all-in-one kitchen machine excels at party food. Raw king prawns are dredged in Cajun-spiced flour, then coated in a crunchy blend of crushed cornflakes and desiccated coconut before frying to a deep golden brown. Meanwhile, the mixing bowl whips up a sensational dip: marmalade, wholegrain mustard, creamed horseradish, mayonnaise and freshly squeezed lime juice become a silky, sweet-sharp sauce in mere seconds. The contrast between the crisp, fragrantly spiced crust and the succulent prawn inside is what makes this starter so memorable. Whether you are planning a festive drinks evening, a summer barbecue or simply searching for quick weeknight dinner inspiration, these coconut prawn recipes deliver restaurant-quality results at home. The TM7 handles the grinding, grating, mixing and weighing so you can focus on coating the prawns perfectly.
Preparation tips
- Pat the raw king prawns thoroughly dry with kitchen paper before dredging them in the Cajun-spiced flour, because a dry surface helps the coconut and cornflake coating adhere firmly and prevents it from falling off during frying.
- Crush the cornflakes finely but not to dust; a few larger flakes in the desiccated coconut mixture give the crust extra crunch. Press the coating gently onto each prawn so every crevice is covered for an even golden finish.
- Prepare the marmalade, wholegrain mustard, horseradish and lime dip a few hours ahead and keep it chilled in the fridge; the flavours meld beautifully, and it also makes a great spread for sandwiches the next day.
Recipe variations
- Gluten-free version: replace the plain flour with rice flour or cornflour and check that your cornflakes are certified gluten-free. The coconut crust stays wonderfully crisp and the citrus mustard dip is naturally gluten-free, so everyone can enjoy these prawns.
- Festive variant: swap the lime juice in the dip for blood orange juice at Christmas time and add a pinch of chilli flakes to the coconut crust for warmth. Serve the golden prawns on skewers as an elegant party bite with cocktail sticks.
Thermomix TM7 Benefits
- Grinding mastery - The TM7 grinds the cornflakes into an even crumb that grips the desiccated coconut onto every prawn. [Grinding]
- Built-in precision - Weigh the plain flour and Cajun spice mix directly in the Thermomix bowl, saving separate scales and bowls. [Weighing]
- Silky mixing - The Thermomix blends marmalade, mustard and horseradish into a velvety citrus dip in seconds without lumps. [Mixing]
- Fine grating - The TM7 grates lime zest into the mayonnaise dip, releasing fresh aromatic oils for maximum citrus flavour. [Grating]
- Gentle whipping - The Thermomix whips the mayonnaise base with lime juice until the dipping sauce is airy and pourable. [Whipping]
Ingredients
- orange marmalade
- mayonnaise
- creamed horseradish
- wholegrain mustard
- freshly squeezed lime juice
- plain flour
- Cajun spice mix
- desiccated coconut
- cornflakes
- extra large king prawns, raw