Co­conut Prawns with Chilli Lime Mayo

Dish - - Recipes -

Co­conut prawns have some­thing of a retro vibe but, like all good food trends that last, it’s be­cause they’re to­tally ir­re­sistible.

Chilli lime mayo ½ cup good-qual­ity egg may­on­naise

½ cup co­conut yoghurt finely grated zest of 2 limes ½ tea­spoon chilli flakes

½–1 tea­spoon sriracha sauce (to taste)

sea salt

Co­conut prawns ½ cup plain flour

3 eggs, lightly whisked 1 cup panko crumbs 1 cup shred­ded co­conut

500 grams raw prawns, tail on

1½ cups high smoke-point cook­ing oil

2–3 limes, halved, to serve

Chilli lime mayo: Whisk all of the in­gre­di­ents to­gether and store cov­ered in the fridge for up to two days.

Co­conut prawns: Put the flour and whisked eggs in two sep­a­rate bowls. Stir the panko crumbs with the co­conut in a sep­a­rate bowl to com­bine. Dip each prawn into the flour and pat gen­tly to coat, then place on a bak­ing pa­per-lined tray.

Hold­ing the tails, dip each floured prawn into the whisked egg, then pat firmly into the panko co­conut mix­ture to coat. Re­frig­er­ate for at least an hour (and cov­ered up to 6 hours).

Shal­low fry the prawns in oil, turn­ing once, for a minute un­til golden and crunchy. Drain on pa­per tow­els, then serve im­me­di­ately with chilli lime mayo and an op­tional ex­tra squeeze of lime. Serves 6

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.