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How to make Coconut prawns with mango mayonnaise

Yield = 6
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 1 cup (150g) plain flour
  • 1/2 teaspoon caster sugar
  • 2 tablespoons coconut cream
  • 1 egg, beaten
  • 2 cups panko breadcrumbs*
  • 2 cups unsweetened shredded coconut*
  • 36 green prawns, peeled (tails intact), deveined
  • Canola oil, to deep-fry

Mango mayonnaise

  • 1 ripe mango, flesh finely chopped
  • Zest and juice of 1 lime, plus extra wedges to serve
  • 1 cup (300g) whole-egg mayonnaise
  • 1 small red chilli, seeded, finely chopped

Method

  • Step 1 For mango mayonnaise, place mango, lime juice and zest, mayonnaise and half the chilli in a food processor and whiz until smooth. Place in a serving dish and refrigerate until needed.
  • Step 2 Mix flour and sugar in a bowl and season. In another bowl, beat coconut cream and egg with a fork. In a third, mix crumbs and coconut. Dip prawns first in the flour, then the egg, then the coconut crumbs. Chill until needed.
  • Step 3 Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (or test a cube of bread - it will turn golden in 30 seconds when oil is ready). Fry prawns, in batches, for 1-2 minutes until golden, turning if necessary. Drain on paper towel. Serve with mayonnaise, topped with remaining chilli.