Save to your scrapbook
Coconut crusted prawns with mango mayonnaise
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
By Martha Collison
Serves: Makes about 30 prawns
2 x 200g packs No.1 Organic Madagascan Crevettes
30g plain flour
1 tsp chilli powder
1 tsp fine salt
1 British Blacktail Free Range Medium Egg
60g desiccated 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
1 Prepare the prawns by first removing all of 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.
2 In a small bowl, mix together the flour, chilli powder and 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.
3 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.
4 Mix together the Mango Amba Sauce, mayonnaise and lime juice to taste, until smooth and put in a small serving bowl. Sprinkle the cooked prawns with sea salt flakes, then serve immediately.
These cook quickly, so are best eaten freshly fried, but you can cover and chill the coated prawns for up to 24 hours before frying. You can also use smaller, peeled prawns if you don’t want the hassle of shelling them.
Typical values per serving:
Per prawn (with mango mayonnaise)
This recipe was first published in November 2021.