Coconut Prawns With Coriander Mayonnaise

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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