Coconut crusted prawns with mango mayonnaise

Step by Step

Step 1

Prepare the prawns by first removing all the shell except the tail (don’t fret if some are tailless – they slip out easily). Use a sharp knife to remove the vein running along the top of the prawns’ backs and discard this.

Step 2

In a small bowl, mix together the flour, chilli powder and 1 tsp fine salt. In another small bowl, beat the egg with 2 tbsp water. In a third bowl, combine the coconut and breadcrumbs. Holding each prawn by the tail, dip first into the flour and coat well, then into the egg, then finally into the coconut breadcrumbs. Set aside on a plate. Repeat with the remaining prawns.

Step 3

In a deep frying pan, wok or saucepan, pour in enough oil to come about 3cm up the sides. Place over a medium heat until the oil reaches 180ºC on a thermometer (or a cube of bread turns golden in 30 seconds). Carefully lower the prawns into the hot oil and fry, in batches, for 2 minutes on each side, until golden and crisp. Remove using a slotted spoon and drain on a piece of kitchen paper before transferring to a serving plate.

Step 4

Mix together the mango sauce, mayonnaise and lime juice to taste, until smooth. Put in a small serving bowl. Sprinkle the prawns with sea salt flakes. Serve immediately.

Ingredient

Plain flour

30 grams 0.07 lbs
Fine salt

1 tsp 1 tsp
Mayonnaise

5 tbsp 2.5 fl. ozs
Panko breadcrumbs

40 grams 0.09 lbs
Chilli powder

1 tsp 1 tsp
Desicated coconut

60 grams 0.13 lbs
British blacktail free range eggs medium

1 1
No.1 organic madagascan crevettes

200 grams 0.44 lbs
Cooks' ingredients mango amba sauce

3 tbsp 1.5 fl. ozs

Coconut crusted prawns with mango mayonnaise

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

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