Coconut prawns with lime-pepper salt and coriander and pineapple aioli

• 4 4

• Preparation time:

• Cooking time:

Ingredients

30 Woolworths Green Banana Prawns, peeled and skin on
1 cup plain flour
sea salt flakes and freshly-milled black pepper
2 eggs, beaten
½ cup milk
½ cup freeze-dried breadcrumbs (Panko)
1 cup shredded coconut
vegetable oil, for frying
finely-grated zest of 2 limes
2 tsp salt flakes
1 cup aioli
½ cup pineapple, finely diced
½ bunch coriander, chopped
2 tsp fish sauce

Method

1 Place the prawns in a large zip-lock bag with the flour and a generous amount of salt and pepper. Mix the eggs and mix, then dip in the prawns. Drain well, then coat in a combination of breadcrumbs and coconut. Fry in hot (180C) vegetable oil for 4 minutes, until golden and crisp. Drain well on kitchen paper.

2 Combine the lie zest with the salt flakes and a generous amount of pepper in a mortar and pound well. Stir the aioli with pineapple, coriander and fish sauce. Serve the crispy prawns with a scattering of lime-pepper slat ad a ramekin of coriander aioli.

Notes