Lemon and Coconut Prawns with Mango and Chive Dip

*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


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.


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.

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