Lemon and Coconut Prawns with a Mango and Chive Dip
Ingredients
-
-
450 gram (1 pound) raw King prawns, peeled, tail on
-
Vegetable oil for frying
-
Schwartz Sea Salt and Black Pepper to season
-
1 mango, peeled and diced
-
100 gram (4 ounce) Greek yoghurt
-
1 1/2 tablespoons lime juice
-
2 tablespoons Chives
-
100 gram (4 ounce) desiccated coconut
-
1 teaspoon Garlic Grinder
-
Zest of ½ lemon, finely sliced
-
2 eggs, beaten
-
75 gram (3 ounce) plain flour
Key Products
Instructions
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 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.
- 6 Serve the prawns with the dip.