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Coconut prawns with mango mayonnaise

Name: Coconut prawns with mango mayonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup (150g) plain flour; 1/2 teaspoon caster sugar; 2 tablespoons coconut cream; 1 egg, beaten; 2 cups panko breadcrumbs*; 2 cups unsweetened shredded coconut*; 36 green prawns, peeled (tails intact), deveined; Canola oil, to deep-fry; 1 ripe mango, flesh finely chopped; Finely grated zest and juice of 1 lime, plus extra wedges to serve; 1 cup (300g) whole-egg mayonnaise; 1 small red chilli, seeded, finely chopped

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15m

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Sweet mango mayonnaise dipping sauce adds an extra special flavour to these crunchy coconut prawns.

1 cup (150g) plain flour
1/2 teaspoon caster sugar
2 tablespoons coconut cream
1 egg, beaten
2 cups panko breadcrumbs*
2 cups unsweetened shredded coconut*
36 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 1 lime, plus extra wedges to serve
1 cup (300g) whole-egg mayonnaise
1 small red chilli, seeded, finely chopped

Method

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.