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Ingredients: ⬇️
For the prawns
- King prawns cooked 225grams
- Panko breadcrumbs
- Desiccated coconut
- Salt and pepper
- Flour
- Faghita seasoning
- 1 x Egg
- Sunflower oil for frying
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Mango dip:
- 1x Mango
- Handful Corriander
- 1x lime juiced
- Olive oil 1x tablespoon
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Method:
- To make these crunchy delights do this-
- Defrost prawns thoroughly and dry off. Get 3 bowls ready- one with panko mixed with your coconut shavings salt and pepper, 2nd with flour and teaspoon of Faghita spice salt and pepper and 3rd bowl with 1 egg beaten. So to coat your prawns dip them in the flour and make sure they are coated, then dip into the egg and then into the panko crumbs and roll to get good covering. Repeat until all prawns are coated up!! Leave to one side on baking paper.
- Take your mango and peel it and chop off all the juicy mango and put into food processor with your corrinader and lime juice. Blitz for 60 seconds or until smooth and there you have it. Put that into the fridge until ready to serve.
- Heat up a deep frying pan and fill with sunflour oil enough to make sure you can shallow fry, bring to boil until it starts to bubble then add in a handful of your prawns at a time. Dont crowd the pan as it wont give them enough crisp. Once they look golden they are ready so use a slotted spoon to remove and set aside in a bowl covered in a tea towel to remove excess oil.
- Repeat until all prawns are cooked, get a lovely plate scatter your prawns on followed by some lime wedges and squeeze all over. Get your mango dip from the fridge and get ready for a taste sensation.
