Coconut Prawns with Wasabi Mayo

Serves 4

I love these little morsels! They are so easy to do, very few ingredients and pretty quick too! They are a wonderful canapé, starter or even as part of a summer spread. Get whole shell on prawns from your fishmonger and remove the heads and shells from the body, leaving the tails on so you can pick them up, and use the left over shells to make a delicious shellfish stock for another meal!

Ingredients:

Prawns-

20 large tiger prawns

70g desiccated coconut

60g GF breadcrumbs

50-100g GF flour with seasoning

3-4 whole eggs, beaten

Wasabi mayo-

200g Mayonnaise

2 tbsp wasabi puree

Zest and juice of 1 lime

Couple of drops of green food colouring (optional)

2-3l Oil for deep frying

Extra limes

Method:

1. Combine the coconut and breadcrumbs in one bowl, the flour in another and the eggs in another. Heat the oil in the deep fryer or a deep pan to around 180C or until a small piece of bread sizzles and crisps up in around a minute.

2. Take a prawn by the tail and toss it in the seasoned flour, followed by the egg and finally the breadcrumbs. Repeat for all 20 prawns.

3. Combine all the ingredients for the mayo.

4. Prep a tray for the prawns to drain on by layering kitchen roll to absorb the excess oil. Deep fry the prawns in batches for 3-5 minutes and drain on the kitchen roll.

5. Season and serve the prawns alongside the wasabi mayo and some lime wedges.