Coconut Prawns with Coconut Chilli Mayonnaise

made with love
Roza's Gourmet
Print Recipe
Coconut Prawns with Coconut Chili Mayonnaise
Course Dinner, Lunch, Snack
Servings
6 person
Ingredients
  • 1 jar of Roza's Coconut Chili Mayonnaise to dip
  • 1 cup plain flour
  • 1/2 teaspoon caster sugar
  • 2 tablespoons coconut cream
  • 1 egg beaten
  • 2 cups panko breadcrumbs
  • 2 cups unsweetened shredded coconut
  • 36 green prawns, peeled with tails and deveined
  • Canola Oil to deep fry
Course Dinner, Lunch, Snack
Servings
6 person
Ingredients
  • 1 jar of Roza's Coconut Chili Mayonnaise to dip
  • 1 cup plain flour
  • 1/2 teaspoon caster sugar
  • 2 tablespoons coconut cream
  • 1 egg beaten
  • 2 cups panko breadcrumbs
  • 2 cups unsweetened shredded coconut
  • 36 green prawns, peeled with tails and deveined
  • Canola Oil to deep fry
Instructions
  1. Mix flour and sugar in a bowl and season.
  2. In another bowl, beat coconut cream and egg with a fork.
  3. In a third, mix crumbs and coconut.
  4. Dip prawns first in the flour, then the egg, then the coconut crumbs.
  5. Half-fill a deep-fryer or large heavy-based saucepan until a cube of bread turns golden (30 seconds when oil is ready)
  6. Fry prawns, in batches, for 1-2 minutes until golden, turning if necessary.
  7. Drain on a paper towel & serve with Roza's Coconut Chili mayonnaise.
  8. Enjoy!

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