Hello hungry peoples,
Apologies faithful readers I have been super slack with posting lately. As you are aware of the ongoing drama with my fur baby, she sadly lost the battle last week. It was rough man, especially since she was improving, eating more and being more active every day. We dropped her off at the animal hospital to board for a couple of days and 5 minutes later they called to say she was gone. Even the vet was in shock and they said this never happens with heart conditions in dogs and they suspect it was a blood clot or a stroke. All of our hearts are hurting here, especially Russell, our other fur baby, as he has never been without Riley. He is being super spoiled, sleeping in our room, having naps on the couch and lots of cuddles from everyone.
On to happier matters this recipe is inspired by one of my favourite entrees at Ginseng restaurant in Manuka. Their fried coconut prawns are amazing but pretty pricey so I was determined to replicate them. I serve mine with a lime and coriander mayonnaise which adds a bit of citrus tang which really cuts through the general fried-ness. Since I live in a landlocked city I use frozen prawns as I just can’t get good fresh seafood. Enjoy!
Coconut prawns with lime mayonnaise
Prep time: 30 minutes
Cook time: 5 minutes
Total time: 35 minutes
Yield: Serves 4
Calories per serving: 698
- 1 kg king prawns
- 1 1/2 cup panko bread crumbs
- 1 cup moist coconut flakes
- 1 cup kewpie mayonnaise
- 1 egg
- 1/2 cup sunflower oil
- 2 limes
- 1/4 cup fresh coriander
- 1 tbsp salt
- First off if you are serving with rice get it going as the prawns will not take long to cook. I also like to serve my prawns with some greens such as bok choy with a bit of oyster sauce and garlic.
- If you prawns haven’t been cleaned and shelled get to work! I like to leave the tail on as it makes the prawns easy to dip in the mayonnaise. You can eat the tails once fried for some extra crunch but I sometimes find them a bit sharp. The main thing is to rip the head off and then get a bit of the digestive vein and pull. If you are lucky the whole thing will slide out. If not remove the top layer of flesh which will expose the vein but decrease the amount of prawn meat you get.
- Combine the 1 cup kewpie mayo with the grated zest of 1 lime and some fresh coriander. This give the mayo a bit of zip! Slice the remaining lime into quarters for serving with the prawns.
- Add the cleaned prawns to the beaten egg and stir around to coat.
- Combine the 1 1/2 cups of panko breadcrumbs, 1/2 cup moist coconut flakes and 1 tbsp salt in a bowl. Panko breads crumbs are larger and crispier than regular brad crumbs so they make a big difference.
- Add the prawns to the breadcrumbs and coconut and stir it around to coat.
- Heat the 1/2 cup oil on a medium heat in a frypan. Add the prawns, being careful to not overcrowd (do multiple batches if you have to as the oil will cool down with overcrowding). I add the prawns in a clockwise direction as they cook really quickly and it makes it easy for me to know which prawns were added earlier. After a minute or two the prawns will be browned on one side. Turn over and cook until browned on the other side.
- Drain the cooked prawns on some paper towel and continue cooking in batches until everything is cooked.
- Serve the prawns with the mayo, fresh lime for squeezing and a little bit of fresh coriander. Delicious!
Difficulty: Medium (prawns can be tricky because they cook so quickly)