Coconut Prawns and Barbecued Sticky Rice

15 May 2024

| easy | Serves


  • 500g prawns
  • 3 large eggs
  • 3 tablespoon water
  • 120g plain flour
  • 1 tsp garlic powder
  • 1 tsp sriracha seasoning
  • ¼ tsp salt
  • ½ tsp black pepper
  • 100g desiccated coconut
  • 60g panko breadcrumbs
  • Approx 2L oil
  • 125g rice
  • 250ml water
  • 2 tbsp teriyaki sauce



Prepare prawns

Prepare the prawns by de-heading, de shelling and removing the veins so that they are ready for cooking.


Whisk eggs

Crack the eggs and whisk with a fork to combine.  Add the water and blend with the fork.

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Mix ingredients

In a separate bowl combine the flour, garlic powder and salt and pepper seasoning and lightly whisk with a fork.


Prepare breadcrumbs

In a third bowl combine the coconut and breadcrumbs and stir until combined.


Coat prawns

Individually dip the prawns into the flour mixture, cover all over, then dip into the egg mixture, cover all over, then into the panko coconut mixture and cover all over.  Place the prawn onto a baking sheet and repeat for all of the prawns.

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Place prawns in fridge

Place the prawns in the fridge for at least 30 minutes to allow the coating to set a little.


Prepare rice

Prepare the sticky rice by adding 125g sticky rice to a saucepan with 250ml of water.  Bring the water to a boil on a high heat then cover and simmer on low for 12 minutes until the water is absorbed.


Shape rice balls

Allow the rice to cool then using hand ball up into uniform balls and then flatten until the shape of a hockey puck.

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Preheat grill

Preheat the grill to 200°c.


Heat oil

Pour the oil into the paella pan and allow to come up to temperature when bubbles start to form (190°c).


Cook prawns

Carefully lower the prawns into the oil working in batches so as not to crowd the pan.

Remove the prawns when they have risen to the surface and are golden brown in colour which should take approximately 5 minutes.  Transfer to a bowl lined with a paper towel to remove any excess oil.

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Cook rice

To cook the rice dip one side of each of the rice pucks into the teriyaki sauce then place directly on the grill grates.  Allow to heat for approximately 3 minutes before flipping so that there are grills marks on both sides.

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Recipe Author


Hailing from East London, Jack is a culinary artisan with a passion for all things smoky, sizzling, and downright delicious. With a background deeply rooted in the art of barbecue, Jack has honed his craft over the years, becoming a true pitmaster extraordinaire. More than just a chef, Jack is a firm believer that barbecue is about more than just food—it's about bringing people together with an aim to turn every meal into a memorable experience.

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