Coconut Prawns with Chilli Lime Mayo
Photography Sarah Tuck.
Coconut prawns have something of a retro vibe but, like all good food trends that last, it’s because they’re totally irresistible.
Serves: 6
INGREDIENTS
Chilli lime mayo
½ cup good-quality egg mayonnaise
½ cup coconut yoghurt
finely grated zest of 2 limes
½ teaspoon chilli flakes
½–1 teaspoon sriracha sauce (to taste)
sea salt
Coconut prawns
½ cup plain flour
3 eggs, lightly whisked
1 cup panko crumbs
1 cup shredded coconut
500 grams raw prawns, tail on
1½ cups high smoke-point cooking oil
2–3 limes, halved, to serve
METHOD
Chilli lime mayo: Whisk all of the ingredients together and store covered in the fridge for up to two days.
Coconut prawns: Put the flour and whisked eggs in two separate bowls. Stir the panko crumbs with the coconut in a separate bowl to combine. Dip each prawn into the flour and pat gently to coat, then place on a baking paper-lined tray.
Holding the tails, dip each floured prawn into the whisked egg, then pat firmly into the panko coconut mixture to coat. Refrigerate for at least an hour (and covered up to 6 hours).
Shallow fry the prawns in oil, turning once, for a minute until golden and crunchy. Drain on paper towels, then serve immediately with chilli lime mayo and an optional extra squeeze
of lime. Serves 6.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.