• 1kg medium green prawns
  • 1 egg
  • 40ml (2 tbs) milk
  • 150g (1 cup) plain flour
  • 2 cups shredded coconut
  • Vegetable oil, to shallow fry
  • Lemon-lime dipping sauce
  • 250ml (1 cup) good-quality mayonnaise
  • 1 lime, zested, juiced
  • 1/2 lemon, zested, juiced
  • Peel and de-vein the prawns, keeping the tails intact.
  • Combine the egg and milk in a small bowl. Dip prawns into flour to lightly coat, then egg mixture, followed by coconut. Heat oil in a frying pan over medium-high heat, shallow-fry prawns for 1-2 minutes each side until golden brown. Set aside to drain on paper towel.
  • To make the dipping sauce, place all ingredients in a small bowl and stir to combine. Serve the prawns with the lemon-lime dipping sauce.