Coconut prawns and Thai mayonnaise dip

Serve as a starter or snack.
 
recipe, prawns, seafood,coconut
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Recipe from: 10 March 2016
Preparation time: 15 min
Cooking time: 3 min
 
 

Ingredients

 
  • 400
    g
    frozen prawn tails - thawed, cleaned and peeled
  • 1/4
    cup
    cake flour seasoned with ½ tsp each of salt and pepper
  • 2
    large eggs, beaten
  • 1/2
    cup
    desiccated coconut (medium or coarse)
  • 1/2
    cup
    Panko breadcrumbs* or coarse dried breadcrumbs
  • Cooking oil for deep frying
  • DIP:
  • 1/4
    cup
    creamy mayonnaise
  • 1
    clove garlic, crushed
  • 1/2
    tsp
    grated ginger
  • 1/2
    tsp
    finely chopped red chillies
  • 3
    Tbs
    chopped coriander
  • juice and zest of 1 lime (or ½ a lemon)
  • 1
    tsp
    fish sauce to taste
  • GARNISH:
  • 1
    cucumber, spiralled or julienned, dressed in 1Tbs (15 ml) of white wine vinegar or rice wine vinegar
  • 1
    lime, cut into wedges
  • 1
    red chilli, thinly sliced
  • Fresh coriander leaves
Servings: Change Serving
 
 

Method

 

Combine the coconut and crumbs on one plate. Have the seasoned flour and beaten eggs ready. Leave a clean plate aside, as well as one lined with a paper towel.

Coat the prawns in the cake flour, followed by the egg and lastly a generous coating of coconut and crumbs. Set aside on the clean plate.

Combine all the dip ingredients together and decant into dipping bowls.

Fry the prawns in moderately hot oil for three minutes. The crumbs should be lightly golden in colour. Place crispy, cooked prawns on the paper-lined plate to absorb excess oil.

Tip:
Fry prawns in batches to prevent clumping together and make sure the oil is not too hot or the crumbs will burn and the prawn meat will still be raw inside.

Serve prawns piled onto a plate with dipping sauce on the side. Garnish with lightly pickled cucumber, lime wedges, chilli and coriander leaves.

For the banters and gluten intolerant:
replace cake flour with tapioca flour and bread crumbs with more coconut.

Reprinted with permission of Two Oceans Wines.

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Read more on: prawns  |  recipe  |  coconut  |  seafood
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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