Ingredients:

  • 1 pound (450 g) Jumbo Prawns (16/20 count), peeled, deveined, tail left on
  • 1 cup All-Purpose Flour (divided)
  • 1 tablespoon Cornstarch
  • 1 teaspoon Baking Powder
  • 2 Large Eggs, lightly whisked
  • 1/4 cup (60 ml) full fat Coconut Milk
  • 1/2 teaspoon Salt and Black Pepper (each)
  • 1 cup (90 g) Sweetened Shredded Coconut
  • 1/2 cup (30 g) Panko Breadcrumbs
  • 4 cups (950 ml) Neutral Oil (e.g., Canola or Peanut) for frying
  • 1 medium Ripe Mango (about 3/4 cup), cubed or puréed
  • 2 tablespoons (30 ml) Fresh Lime Juice
  • 1 tablespoon (15 ml) Honey or Agave Syrup
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • 1 tablespoon Fresh Coriander (Cilantro), finely chopped

Instructions:

  1. Prep the Prawns: Peel and devein the prawns, leaving the tails intact. Rinse gently and pat them bone dry with paper towels. Season lightly with salt and pepper.
  2. Make the Dipping Sauce: Combine the ripe mango, lime juice, honey/agave, red pepper flakes (if using), and fresh coriander in a small bowl or food processor. Whisk or blitz until smooth. Taste and adjust lime or honey as needed. Refrigerate until ready to serve.
  3. Set Up Dredging Stations: Arrange three shallow bowls. Bowl 1 (Dry Dusting): Whisk together 1/2 cup flour and cornstarch. Bowl 2 (Wet Batter): Whisk eggs, coconut milk, the remaining 1/2 cup flour, baking powder, salt, and pepper until a smooth, thin batter forms. Bowl 3 (Final Coat): Combine the shredded coconut and Panko breadcrumbs.
  4. Coat the Prawns: Using the 'wet hand/dry hand' rule, dredge one prawn completely in Bowl 1 (flour dust), shaking off excess. Transfer to Bowl 2 (wet batter) and coat thoroughly. Transfer to Bowl 3 (coconut/Panko) and use your dry hand to press the coconut mixture firmly onto the prawn from all sides, ensuring full coverage.
  5. Chill Time: Place the coated prawns on a parchment-lined baking sheet. Refrigerate for a minimum of 30 minutes. This essential step prevents the coating from falling off during frying.
  6. Heat the Oil: Pour the neutral oil into a deep, heavy-bottomed pot or Dutch oven. Heat slowly until the temperature reaches 175°C (350°F). Monitor this carefully with a deep-fry thermometer.
  7. Fry in Batches: Carefully lower 4-6 prawns into the hot oil, ensuring the pot is not overcrowded (to maintain oil temperature).
  8. Cook to Golden: Fry for 2–3 minutes per side, turning once, until the coating is deeply golden brown and the prawn is pink and opaque throughout.
  9. Drain and Season: Remove the prawns with a slotted spoon or spider and immediately transfer them to a wire rack set over a baking sheet. Sprinkle lightly with sea salt while still hot.
  10. Serve Hot: Serve immediately with the chilled Mango-Lime Dipping Sauce.