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Coconut prawns with turmeric and chilli dressing


Coconut prawns with turmeric and chilli dressing

Ingredients 22
Servings 6
Time 30 min

Ingredients

  • PRAWNS
  • 2
    eggs
  • 30
    ml
    water
  • 125
    ml
    desiccated coconut
  • 125
    ml
    panko breadcrumbs or ordinary dried breadcrumbs
  • 125
    ml
    seasoned cake flour
  • 16
    large king prawns, peeled, deveined and tails intact
  • DRESSING
  • 10
    ml
    sunflower oil
  • 1
    small onion, chopped
  • 1
    small red chilli, seeded and chopped
  • 2
    garlic cloves, crushed
  • 5
    ml
    turmeric (use freshly grated turmeric if available)
  • salt
  • 125
    ml
    good quality mayonnaise
  • grated zest of 1 small lime
  • freshly ground black pepper
  • juice of 1 small lime (optional)
  • TO FINISH
  • sunflower oil for shallow-frying
  • salt
  • 60
    g
    mixed salad leaves
 

Method

20 min / chilling: 20 min
 

1. Prawns: Whisk the eggs with the water and place in a bowl suitable for dip­ping. Mix the coconut and breadcrumbs and place in another bowl suitable for dipping. Place the flour in a third bowl.     

2. Using the heel of your hand, flatten the prawns slightly. Add them to the seasoned flour and toss to coat.

3. Dip each prawn in the egg then in the coconut and breadcrumbs. Place them on a plate and re­frigerate for 30 minutes.

4. Dressing: Heat the sun­flower oil in a small frying pan on medium heat and add the onion. Cook until the onion is soft and starting to brown.

5. Add the chilli, garlic and turmeric and cook for an­other minute. Season with salt then remove from the heat and cool.

6. Add the cooled onion mixture to the mayon­naise and stir in the lime zest.  Season with salt and pepper. Add the lime juice to the dressing if you want it to be more tangy.

7. To finish: Heat 15ml (2T)  sunflower oil in a frying pan on medium heat and fry the crumbed prawns in batches for 3­5 min­utes or until golden. Drain on paper towels and sea­son with the salt.

8. Divide the salad leaves among four serving plates, top with the prawns and drizzle the dressing over.

 

 

 

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