Coconut prawns with chili lime mayonnaise

By on August 19, 2011

Coconut prawns with chili lime mayonnaise

8277 Coconut prawns with chili lime mayonnaise

Preparation Time

10 minutes

Cooking Time

20 minutes

Ingredients (serves-8)

  • 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


  1. Combine the mayonnaise, lime juice and chilli in a small bowl. Cover with plastic wrap and place in the fridge.
  2. 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.
  3. 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.
  4. Place the prawns on a serving platter and serve with chilli lime mayonnaise.


  • Note: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Continue from step 2 up to 30 minutes before serving.