Serves 2
The list of ingredients says it all for this dish. Succulent prawns, juicy limes, smokey chipotle, crunchy coconut and all thrown into the deep fryer – slightly naughty but we promise you, there will be no leftovers! If you don’t have access to a deep fryer, these can easily be shallow fried. Serve as a moreish snack, entree, or add with your favourite salad for a light meal.
Chipotle Lime Mayo
- Juice of two limes and zest of one
- 2 Tbsp chipotle paste
- I Tbsp honey
- ½ tsp Dijon mustard
- 3 egg yolks
- ½ tsp salt
- ½ cup vegetable oil
Method
- Blitz all ingredients except the oil with a stick blender or food processor.
- Drizzle in the oil slowly while still blitzing until thickened. Set aside in fridge until ready to serve.
Coconut prawns
- 2 cloves garlic, crushed
- 2 tsp ground coriander
- Juice 2 limes
- 1 tsp salt
- 12 raw prawn cutlets, defrosted
- ½ cup rice flour
- 1 egg, beaten
- 1 cup shredded coconut
Method
- Combine garlic, ground coriander, lime juice and salt together and mix through prawns. Cover and marinate for up to an hour in the fridge.
- Place flour in a bowl and coat prawn in flour.
- Dip prawn in egg mixture.
- Then roll prawn in shredded coconut and set aside.
- Repeat for remaining prawns.
- Heat oil in deep fryer to approximately 170 degrees or oil in a large frying pan to a medium-high heat for shallow frying.
- If using a deep fryer cook for approximately three minutes, until prawns are golden and cooked through.
- If using the shallow fry method cook for approximately two minutes each side until golden and cooked through.
- Serve with chipotle mayo and a wedge of fresh lime.
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