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Coconut prawns with mango mayonnaise
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Upgrade your crunchy coconut prawns with a flavorful sweet mango mayonnaise dipping sauce.
Ingredients:
  • 150g plain flour
  • 2.50 gm caster sugar
  • 40.40 gm coconut cream
  • 1 egg, beaten
  • 500.00 ml panko breadcrumbs*
  • 130.00 gm unsweetened shredded coconut*
  • 36 green prawns, peeled (tails intact), deveined
  • Canola oil, to deep-fry
  • 1 ripe mango, flesh finely chopped
  • Zest and juice of 1 lime, plus extra wedges to serve
  • 300g mayonnaise
  • 1 small red chilli, seeded, finely chopped
Instructions:
  • To make mango mayonnaise, combine mango, lime juice, lime zest, mayonnaise, and half of the chili in a food processor. Blend until smooth. Transfer to a serving dish and chill in the refrigerator until ready to serve.
  • Combine flour and sugar in a bowl, season to taste. In a separate bowl, whisk coconut cream and egg together. In another bowl, mix breadcrumbs and coconut. Coat prawns with flour, then dip in egg, then coat with coconut breadcrumbs. Refrigerate until ready to use.
  • Fill a deep-fryer or large heavy-based saucepan halfway with oil and heat to 190°C (check readiness by dropping a cube of bread - it should turn golden in 30 seconds). Fry prawns in batches for 1-2 minutes until golden, turning if needed. Drain on paper towel and serve with mayonnaise, topped with the remaining chilli.

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