These succulent coconut-crusted prawns are easy to make and will impress!
Preparation Time 10 minutes
Cooking Time 20 minutes
Ingredients (serves 8)
- 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
- Combine the mayonnaise, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge.
- Place the rice flour, egg and coconut in separate bowls. Holding prawns by tails, dip them, 1 at a time, into the flour and shake off any excess. Dip prawns into the egg, then press firmly into the coconut to evenly coat. Transfer to a plate.
- Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 20 seconds). Add one-eighth of the prawns to the oil and cook for 1-2 minutes or until golden brown.
- Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 7 more batches, with the remaining prawns, reheating the oil between batches.
- Place the prawns on a serving platter and serve with chilli lime mayonnaise.
• Note: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 30 minutes before serving.
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Source - Australian Good Taste - September 2006
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