Juicy prawns with a crispy coconut coating, served with a refreshing mango and chive dip.
To make the dip, blend the mango, Greek yoghurt and lime juice in a bowl with a hand held blender. Stir in the Chives and season well. Chill until ready to use.
For the prawns combine the coconut, Garlic and lemon zest in a bowl and set aside. Beat the eggs in another bowl and place the flour in a third bowl, well seasoned with Salt and Pepper.
Take a prawn and coat in the flour, then in the egg wash, then in the coconut mixture. Repeat this with all of the prawns and place onto a plate.
Pour the vegetable oil into a frying pan so it is around 1.5cm deep, place over a medium heat and allow to reach a temperature where a piece of bread will sizzle when dropped into the oil.
Cook the prawns in batches of around 5 at a time. Carefully lower each prawn into the oil and cook for around 30 seconds on each side, until they turn golden and the prawns have turned pink inside. Use a metal slotted spoon to flip the prawns and then allow to cool on kitchen towel.
Serve the prawns with the dip.