recipes
Spicy coconut prawns with lime and coriander mayonnaise
Ingredients
- 65g white breadcrumbs
- 65g desiccated coconut
- ½ tsp chilli powder
- 3 tsp cumin seeds, lightly crushed
- ½ tsp crushed chillies
- Zest and juice 2 limes, plus extra wedges to serve
- 20 large prawns, shells off but tails still on
- 2 tbsp seasoned flour
- 1 egg, beaten
- vegetable or groundnut oil, for frying
- Bunch coriander, roughly chopped
- 3 tbsp mayonnaise (Helmann`s)
Method
Mix the breadcrumbs, desiccated coconut, cumin, crushed chillies, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off the excess crumbs. When ready to cook, heat the oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 minutes, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain for a minute or two, then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and chopped coriander into the mayonnaise and serve alongside.
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