Lemon and Coconut Prawns with Mango and Chive Dip

Ingredients

Procedure

1. For Dip: Blend the mango, Greek yogurt and lime juice in a bowl with a hand held blender. Stir in the chives and season well. Chill until ready to use.
2. For Prawns: Combine the coconut garlic and lemon zest in a bowl and set aside. Beat the eggs in another bowl and place the flour in a third bowl well-seasoned with salt and pepper. Take a prawn and coat in the flour then in the egg wash then in the coconut mixture. Repeat this with all of the prawns and place onto a plate. Pour the vegetable oil into a frying pan so it is around 1.5 cm deep. Place over medium heat and allow to reach a temperature where a piece of bread will sizzle when dropped in the oil. Cook the prawns in batches of about 5 at a time. Carefully lower each prawn into the oil and cook for around 30 seconds on each side until they turn golden brown and the prawns have turned pink inside. Use a metal slotted spoon to flip the prawns and then allow to cool on kitchen towel. Serve the prawns with the dip.