Biting into these heavenly delights give you the best of both worlds – perfectly crunchy coating on the outside and big juicy prawns on the inside. Instead of using traditional breadcrumbs, this recipe uses desiccated coconut, lemon zest and garlic for an exotic flavour that provides just as much crunch – if not more! This tropical twist extends to the sweet mango and zingy lime dip, with delicate chives to add a subtle garlicky tang. Chives recipes are often based around cream or eggs as they’re perfect for cutting through richness, and here they’re great for waking up the velvety Greek yogurt. Top tip: if you have leftover coconut mixture, try using it to coat some seasonal vegetables and frying them alongside the prawns.
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.