Name: Coconut prawns and Thai mayonnaise dip
Prep time: 15 min
Cook time: 3 min
Total time: 18 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 400 g prawns frozen tails, peeled, cleaned; 1/4 cup flour seasoned; 2 eggs large, beaten; 1/2 cup dessicated coconut; 1/2 cup panko breadcrumbs; oil for deep frying; 1/4 cup mayonnaise; 1 garlic cloves, crushed; 1/2 tsp fresh ginger grated; 1/2 tsp red chilli finely chopped; 3 Tbs fresh coriander chopped; lime zest and juice; 1 tsp fish sauce; 1 cucumber spiralled or julienned; 1 lime wedges; 1 red chilli thinly sliced; fresh coriander

Recipe Disclaimer

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Ingredients (17)

400 g	prawns — frozen tails, peeled, cleaned
1/4 cup	flour — seasoned
2	eggs — large, beaten
1/2 cup	dessicated coconut
1/2 cup	panko breadcrumbs
	oil — for deep frying

DIP:

1/4 cup	mayonnaise
1	garlic — cloves, crushed
1/2 tsp	fresh ginger — grated
1/2 tsp	red chilli — finely chopped
3 Tbs	fresh coriander — chopped
	lime — zest and juice
1 tsp	fish sauce

Garnish:

1	cucumber — spiralled or julienned
1	lime — wedges
1	red chilli — thinly sliced
	fresh coriander

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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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