Coconut prawns with chipotle lime mayo

Masterchef NZ runners up Nikki and Jordan Shearer impress us with this easy-to-make recipes for coconut prawns with chipotle lime mayo.

Prawns -in -coconut

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


  1. Blitz all ingredients except the oil with a stick blender or food processor.
  2. 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


  1. Combine garlic, ground coriander, lime juice and salt together and mix through prawns. Cover and marinate for up to an hour in the fridge.
  2. Place flour in a bowl and coat prawn in flour.
  3. Dip prawn in egg mixture.
  4. Then roll prawn in shredded coconut and set aside.
  5. Repeat for remaining prawns.
  6. Heat oil in deep fryer to approximately 170 degrees or oil in a large frying pan to a medium-high heat for shallow frying.
  7. If using a deep fryer cook for approximately three minutes, until prawns are golden and cooked through.
  8. If using the shallow fry method cook for approximately two minutes each side until golden and cooked through.
  9. Serve with chipotle mayo and a wedge of fresh lime.

Don't miss Nikki and Jordan's recipes in every issue of Motorhomes Caravans & Destinations. Subscribe here.

Keep up to date with news by signing up to's free newsletter or by liking us on Facebook