0 added
Item price
£3.93Price per unit
£2.62/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Typical values per item when made using specific products in recipe
Energy | 277kJ/ 67kcals |
---|---|
Fat | 4.5g |
Saturated Fat | 1.3g |
Carbohydrates | 2.7g |
Sugars | 0.9g |
Fibre | 0.7g |
Protein | 3.4g |
Salt | 0.4g |
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