INGREDIENTS:

• 500g Prawns, thawed and peeled, leaving the tail intact

• 3/4 cup of Breadcrumbs

• 1 egg, whisked

• 1 cup of Shredded coconut

• Oil (Suitable for shallow frying)

For the sauce:

• 1 R2E2 Mango

• 1 tsp hot sauce (I used a chipotle hot sauce, but any one will do!)

• Juice of 1 Lime

• 1 tsp honey

• Salt (be generous)

• 1 tbsp Coconut milk or coconut cream

METHOD:

1. 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.

2. Dip the prawn in the egg and then the breadcrumb/coconut mixture, ensuring it is coated evenly. Set aside on a plate or board.

3. 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.

4. 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.