Coconut prawns with R2E2 Chipotle Sauce
INGREDIENTS:
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500g Prawns, thawed and peeled, leaving the tail intact
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3/4 cup of Breadcrumbs
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1 egg, whisked
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1 cup of Shredded coconut
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Oil (Suitable for shallow frying)
For the sauce:
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1 R2E2 Mango
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1 tsp hot sauce (I used a chipotle hot sauce, but any one will do!)
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Juice of 1 Lime
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1 tsp honey
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Salt (be generous)
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1 tbsp Coconut milk or coconut cream
METHOD:
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Prepare your prawns; peel and de-vein, making sure that you leave the tail on! Set up 2 bowls, one with the whisked egg and the other with the breadcrumb and shredded coconut.
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Dip the prawn in the egg and then the breadcrumb/coconut mixture, ensuring it is coated evenly. Set aside on a plate or board.
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Using a shallow fry pan, add the oil and allow it to heat up. You can test to see if its heated by adding in a piece of shredded coconut – if it fries, it is ready. Add the prawns, making sure you don’t overcrowd the pan. Once cooked evenly on each side (1 or 2 minutes), set aside on a plate lined with paper towel to absorb the excess oil.
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Its time to make the mango dipping sauce; combine the mango, hot sauce, honey, lime, salt, and coconut milk into a food processor, blender or mortar and pestle. Season with salt to your taste.
Serve your coconut prawns with the mango chipotle dip. Enjoy!
Prep time: 20 minutes
Cooking time: 15 minutes
Recipe created by Charlotte from The Nutty Gritty, check out her Instagram here.
Photography and Styling by Bonnie Coumbe, visit her site here & Instagram here.
