Coconut crusted prawns with mango mayonnaise

Name: Coconut crusted prawns with mango mayonnaise
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 30
Ingredients: 200 g No.1 Organic Madagascan Crevettes; 30 g plain flour; 1 tsp chilli powder; 1 tsp fine salt; 1 British Blacktail Free Range Eggs medium; 60 g desicated coconut; 40 g panko breadcrumbs; Vegetable oil, for frying; 3 tbsp Cooks' Ingredients Mango Amba Sauce; 5 tbsp mayonnaise; ¼-½ lime, juice; Sea salt flakes, to serve

Martha Collison first tasted coconut shrimp in the Florida Keys and has been obsessed with the combination ever since. Sweet, juicy prawns with nutty coconut – unbeatable.

Nutrition: per prawn (with mayonnaise)

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Makes30
CourseCanape
Prepare30 mins
Cook15 mins
Total time45 mins

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Ingredients

2 x 200g No.1 Organic Madagascan Crevettes
30g plain flour
1 tsp chilli powder
1 tsp fine salt
1 British Blacktail Free Range Eggs medium
60g desicated coconut
40g panko breadcrumbs
Vegetable oil, for frying
3 tbsp Cooks' Ingredients Mango Amba Sauce
5 tbsp mayonnaise
¼-½ lime, juice
Sea salt flakes, to serve

Method

Prepare the prawns by first removing all the shell except the tail (don’t fret if some are tailless – they slip out easily). Use a sharp knife to remove the vein running along the top of the prawns’ backs and discard this.
In a small bowl, mix together the flour, chilli powder and 1 tsp fine salt. In another small bowl, beat the egg with 2 tbsp water. In a third bowl, combine the coconut and breadcrumbs. Holding each prawn by the tail, dip first into the flour and coat well, then into the egg, then finally into the coconut breadcrumbs. Set aside on a plate. Repeat with the remaining prawns.
In a deep frying pan, wok or saucepan, pour in enough oil to come about 3cm up the sides. Place over a medium heat until the oil reaches 180ºC on a thermometer (or a cube of bread turns golden in 30 seconds). Carefully lower the prawns into the hot oil and fry, in batches, for 2 minutes on each side, until golden and crisp. Remove using a slotted spoon and drain on a piece of kitchen paper before transferring to a serving plate.
Mix together the mango sauce, mayonnaise and lime juice to taste, until smooth. Put in a small serving bowl. Sprinkle the prawns with sea salt flakes. Serve immediately.

Cook’s tip

Martha’s tip

These cook quickly, so are best eaten freshly fried. You can cover and chill the coated prawns for up to 24 hours before frying. Use smaller, peeled prawns if you don’t want the hassle of shelling them.