These Crispy Coconut Prawn Sushi Bowls with Sweet and Spicy Mayo are sure to impress your friends and family.
Coconut “popcorn” prawns are breaded in sweet coconut, crispy panko breadcrumbs and sesame seeds then air fried to perfection (oven instructions included). Load them into a bowl with fluffy sushi rice, fresh avocado and cucumber, a creamy sriracha mayo and some roasted nori for a finishing touch. This is what I like to call at-home takeaway. Additionally, these popcorn prawn bites are even healthier than ordering out because they’re baked, not fried… and of course so much tastier. They can even be served on their own as an appetiser!
These crispy prawns are so, so easy and taste delicious. Think about your favorite crispy fried coconut prawns, but ditch all the oil. Instead of an oily taste, you can actually taste the sweet coconut and those sesame seeds add a little nuttiness.
Start by getting the rice cooking because you can set it and forget it.
Then dredge the prawns in egg and the panko/coconut/sesame seed mix and pop in the air fryer for about 12-15 minutes. Same deal if you’re using an oven! Be sure to spray the prawns with a little olive oil to ensure extra crunch. The shredded coconut is the star flavour here. As the prawns bake in the oven, the coconut turns extra sweet and crisp.
Then simply assemble everything and you’ve got a winning sushi bowl! Think crispy, coconutty, and so addicting. The sauce is spicy, sweet and tangy – the most delicious flavours.
Here are some more easy dinners:
- Coriander lime chicken with coconut rice
- One-pan creamy chicken gnocchi
- Weeknight red curry noodles with toasted coconut
- The easiest one-pot baked pizza pasta
And lastly if you like the look of these Crispy Prawn Sushi Bowls be sure to give them a go and let me know what you think in the comments. I love hearing from you guys! And don’t forget if you do make it, be sure to post on Instagram and tag me!
CRISPY PRAWN SUSHI BOWLS WITH SWEET AND SPICY MAYO
Course: MainDifficulty: Easy4
servings15
minutes15
minutes30
minutesA sushi inspired rice bowl topped with delicious crispy coconut prawns.
Ingredients
- Crispy Coconut Prawns
300g raw prawns, peeled and deveined
2 eggs
1 cup shredded coconut
1 cup panko breadcrumbs
1/4 cup plain flour
1/4 cup sesame seeds
olive oil for spraying
- Sushi Bowls
1 cup sushi rice
1 tbsp rice wine vinegar
1 tsp white sugar
1 tsp sesame oil
1 cucumber, cut into sticks
1 avocado, thinly sliced
1 spring onion, finely chopped
nori to serve
- Sweet and Spicy Mayo
1/2 cup mayo (kewpie preferred)
1 tbsp honey
1 tbsp sriracha
1 tsp soy sauce
juice of half a lime
Directions
- Cook your sushi rice according to the package instructions. When it’s ready, strain under cold water and stir through rice wine vinegar, sugar and sesame oil.
- In a small bowl, mix together the mayonnaise, honey, sriracha, soy sauce and lime juice. Set aside.
- To a medium-sized shallow bowl, add the whisked eggs and to a second bowl add the coconut, Panko, flour, sesame seeds, and a pinch each of salt and pepper. Stir to combine.
- Coat each prawn in egg then dredge through the crumbs, pressing gently to adhere. Place in the air fryer or on a prepared baking sheet. Make sure not to crowd your pan, if necessary do 2 batches or use two baking sheets. Lightly brush/drizzle the prawns with olive oil. Cook for 12-15 minutes at 180 degrees C, until the prawns are cooked and crispy.
- To assemble the sushi bowls, divide the sushi rice, cucumber, avocado and spring onion among four bowls. Top each bowl with the crispy prawns and drizzle with the sweet and spicy mayo. Add some chopped nori and serve immediately.
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