Coconut Prawns With Coriander Mayonnaise
- Reviews 2
Ready In: 25 mins
Serves: 4
Ingredients
- 8 large green king prawns
- 2 eggs, lightly beaten
- 1⁄2 cup shredded coconut
Coriander Mayonnaise
- 1 teaspoon ground turmeric
- 2 tablespoons boiling water
- 1⁄2 cup mayonnaise
- 2 tablespoons fresh coriander, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
Directions
- Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
- Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
- Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
- Coriander Mayonnaise.
- Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.
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