Serves 4
Ingredients
½ cup plain flour
¼ tsp caster sugar
1 tbs coconut cream
1 egg, beaten
1cup panko breadcrumbs
1 cup unsweetened shredded coconut
18 green prawns, peeled (tails intact), deveined
Canola oil, to deep-fry
Mango Mayonnaise
1 ripe mango, flesh finely chopped
Finely grated zest and juice of ½ lime, plus extra wedges to serve
½ cup (300g) whole-egg mayonnaise
1 small red chilli, seeded, finely chopped
Method
- 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.
- 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.
- 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.
Panko breadcrumbs can be found in Asian specialty stores. Substitute with dry breadcrumbs if none available.
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