Lemon and Coconut Prawns with Mango and Chive Dip
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| Ingredients | Quantities |
|---|---|
| Mango, peeled and diced | 1 each |
| Club House Sea Salt, French Mediterranean | 1 pinch |
| Club House Pepper, Black Whole | 1 pinch |
| King prawns, peeled, tail on | 1 lb |
| Greek Yogurt | 1/2 cup |
| Lime juice | 1 1/2 tbsp |
| Club House Chives, Freeze Dried | 2 tbsp |
| Desiccated coconut | 1 cup |
| Minced garlic | 1 tsp |
| Lemon zested and finely sliced | 1/2 each |
| Eggs, beaten | 2 each |
| All-purpose flour | 2/3 cup |
chef's tip
Check to see in the prawns are cooked through by breaking one in half and ensuring it has turned pink. If the coating of the prawns is beginning to singe before the prawns are cooked, then the oil is too hot. Carefully remove the pan from the heat for a few seconds to allow the oil to cool slightly.
Instructions
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.
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.
