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)
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
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.