Gorgeously Coconut Fragrant Prawns with Lime Aioli

Chef Kyle Norris from Beverly Hills Hotel in Umhlanga shares this coconut prawns with lime aioli recipe which should be apart of your romantic dinner on a Sunday night with lots of bubbly...



 

Coconut-crumbed prawns with lime aioli

8 large green king prawns, peeled, deveined, tails intact
1/4 cup plain flour
1 egg
1/2 cup shredded coconut
1/2 cup panko breadcrumbs
Vegetable oil, for shallow-frying

Lime aioli

1/4 cup whole-egg mayonnaise
1 small garlic clove, crushed
1/2 teaspoon finely grated lime rind
1 tablespoon lime juice

Using the palm of your hand, slightly flatten prawns. Place flour in a bowl. Add prawns. Toss to coat.

Whisk egg and 2 tablespoons cold water together in a shallow bowl. Combine coconut and breadcrumbs on a plate. Dip 1 prawn in egg mixture, then breadcrumb mixture. Place on a plate. Repeat with remaining prawns, egg mixture and breadcrumb mixture.

Heat oil in a large frying pan. Cook prawns for 2 minutes each side or until golden and cooked through.

Meanwhile, make aioli Place mayonnaise, garlic, lime rind and lime juice in a bowl. Stir to combine.

Serve prawns with aioli