• 235g (1 cup) whole-egg mayonnaise
  • 60ml (1/4 cup) fresh lime juice
  • 1 large fresh red chilli, deseeded, finely chopped
  • 175g (1 cup) rice flour
  • 3 eggs, lightly whisked
  • 1 x 250g pkt shredded coconut
  • 1kg green prawns, peeled leaving tails intact, deveined
  • Vegetable oil, to deep-fry
  • Combine the mayonnaise, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge.
  • Place the rice flour, egg and coconut in separate bowls. Holding prawns by tails, dip them, 1 at a time, into the flour and shake off any excess. Dip prawns into the egg, then press firmly into the coconut to evenly coat. Transfer to a plate.
  • Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 170°C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 20 seconds). Add one-eighth of the prawns to the oil and cook for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 7 more batches, with the remaining prawns, reheating the oil between batches.
  • Place the prawns on a serving platter and serve with chilli lime mayonnaise.
  • Protein Dietary Fibre 27.00g 5.00g Fat Total Energy 40.00g 2385kJ Fat Saturated Sodium 21.00g – Carbohydrate Total Cholesterol 25.00g – Carbohydrate Sugars –