Coconut Shrimp, Satay Sauce and Grilled Corn Tacos

Coconut Shrimp, Satay Sauce and Grilled Corn Tacos

  • Prep Time: 00:25:00
  • Cook Time: 0.15.00

These Coconut Shrimp and Satay Tacos are a must try! As The Culinary Food Group site is nut-free we replaced the peanuts in this recipe with roasted chickpeas, and omitted the peanut sprinkle on the taco. They still tasted fantastic but for the more authentic experience use peanuts!


Coconut Shrimp

  • 1kg large raw prawns, peeled and deveined
  • 300g desiccated coconut
  • 300g panko breadcrumbs
  • 200g beaten egg
  • 200g flour
  • Salt & pepper
  • 1kg Sunflower Oil

Satay Sauce

  • 200g dry roasted peanuts, unsalted
  • 250g water
  • 15g Kejap Manis (or sweet soy sauce)
  • 25g sugar
  • 5g salt
  • 65g oil
  • 15g Tamarind puree
  • 50g Shellfish stock

Spice Paste

  • 20g dried red chilies, seeded and soaked in warm water
  • 25g garlic, diced
  • 150g shallots, diced
  • 2 lemon grass, white parts only
  • 50g ginger, peeled & grated
  • 15g ground coriander

Grilled Corn

  • 8 Corn on the cobs, still in their husks

Taco Fillings

  • 500g Red cabbage, thinly sliced
  • 120g Peanuts
  • 30g Fresh Coriander
  • 15g Fresh chilli, sliced
  • 350g Corn Tacos
  • Sriracha Sauce – Optional
  • Lime Wedges – Optional


  1. Into three dishes prepare a Pané station, one with seasoned flour, one with egg and one with panko/coconut mix.
  2. Dredge the prawns (in small batches) through the flour, dusting off the excess, into the egg and draining off the excess before coating in the crumb, it is more efficient to keep one hand for the dry stage and one for the wet. (If you want a crispier coating, do the egg & crumb step twice).
  3. Heat a large pot (important to not have the oil more than halfway up the sides) to 180C.
  4. Leave the crumbed prawns in the fridge until ready to serve.

For the Satay Sauce:

  1. Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.
  2. Chop the spice paste ingredients and blend until fine.
  3. Heat oil and fry the spice paste until aromatic and smell spicy.
  4. Add the peanuts, tamarind, water, sugar, kejap manis and stir thoroughly.
  5. Simmer on a low heat and continue stirring for about 3 minutes until the satay sauce turns smooth.

For the Corn:

  1. Heat a griddle pan or BBQ until smoking, remove the husk from the corn, blanch in boiling water for 2-3mins and place on the grill turning after each side has blackened.
  2. With a sharp knife, cut the kernels from the cob one side at a time.
  3. Warm the tacos and keep warm in a dry, clean tea towel.


  1. Fry the prawns in batches for 4-6mins until cooked through, drain on kitchen paper and season.
  2. Into each taco place a small handful of cabbage, 3 prawns and a drizzle of satay sauce.
  3. Top with peanuts, coriander and chilli with an optional squirt of sriracha and/or lime juice.