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Coconut prawns with chilli lime mayonnaise
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Impress guests with easy, succulent coconut prawns!
Ingredients:
  • 235g (1 cup) whole-egg mayonnaise
  • 60ml (1/4 cup) fresh lime juice
  • 1 large fresh red chilli, deseeded, finely chopped
  • 175g (1 cup) rice flour
  • 3 eggs, lightly whisked
  • 1 x 250g pkt shredded coconut
  • 1kg green prawns, peeled leaving tails intact, deveined
  • Vegetable oil, to deep-fry
Instructions:
  • In a small bowl, mix together the mayonnaise, lime juice, and chili. Cover the bowl with plastic wrap and chill in the fridge.
  • Set up a delightful assembly line: rice flour in one bowl, egg in another, and coconut in a third bowl. Gripping the prawns by their tails, coat each one with rice flour, shake off any loose bits. Then dip the prawns into the egg, followed by a firm press into the coconut for a perfect, even coating. Place beautifully coated prawns on a plate for the next step.
  • Pour oil into a large saucepan until it reaches a 6cm depth. Heat over medium-high heat to 170°C (test readiness by frying a bread cube until golden brown in 20 seconds). Fry one-eighth of the prawns for 1-2 minutes until golden. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with the remaining prawns in 7 more batches, ensuring to reheat the oil between batches.
  • Arrange the prawns beautifully on a platter and accompany them with tantalizing chili lime mayonnaise.

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