Monday, February 2, 2009

Coconut prawns with chilli lime mayonnaise

These succulent coconut-crusted prawns are easy to make and will impress your guests!

Preparation Time 10 minutes
Cooking Time 20 minutes

Ingredients (serves 8)
* 235g (1 cup) whole-egg mayonnaise
* 60ml (1/4 cup) fresh lime juice
* 1 large fresh red chilli, deseeded, finely chopped
* 175g (1 cup) rice flour
* 3 eggs, lightly whisked
* 1 x 250g pkt shredded coconut
* 1kg green prawns, peeled leaving tails intact, deveined
* Vegetable oil, to deep-fry

1. Combine the mayonnaise, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge.
2. Place the rice flour, egg and coconut in separate bowls. Holding prawns by tails, dip them, 1 at a time, into the flour and shake off any excess. Dip prawns into the egg, then press firmly into the coconut to evenly coat. Transfer to a plate.
3. Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 20 seconds). Add one-eighth of the prawns to the oil and cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 7 more batches, with the remaining prawns, reheating the oil between batches.
4. Place the prawns on a serving platter and serve with chilli lime mayonnaise.

Notes & tips
* Note: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 30 minutes before serving.

Australian Good Taste - Page 69
Recipe by Michelle Noerianto


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