Thursday, October 1, 2009

Coconut Prawns with Mango Mayonnaise

Seafood fans will enjoy this recipe for freshly-fried prawns coated in a light crisp batter. The crisp batter in this dish is a little out of the ordinary - it includes coconut cream! So try these prawns with a twist!

Serves 4


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

  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.
  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.
  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.
Notes & Tips

Panko breadcrumbs can be found in Asian specialty stores. Substitute with dry breadcrumbs if none available.

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