Gurj Dhaliwal’s Coconut Prawns with Mango Lime Sauce

Prepare prawns by peeling off the shells but leaving the tail intact, devein the
prawns using a small pairing knife by cutting along the back, also make a long cut on the belly of the prawn from either end to make the prawn completely straight

Marinade the prawns with the rest of the ingredients for 1 hour

Preheat the deep fry oil to 375 F

When the oil has reached temperature, deep fry the prawns until they are golden brown and cooked all the way through about 3-4 minutes. Make sure too cook these prawns in batches. When the prawns come out, lightly season with salt and pepper

Set up breading station in separate bowls. Have the flour, egg and coconut mixtures ready to go

Place all the prawns in the flour, and coat them well and shake off excess

Place all the prawns in the egg, and coat them well and shake off excess

Then while holding the tail coat each prawn individually in the coconut breadcrumb mixture and set aside on a plate coated with the mixture

For the sauce, using a blender puree all the ingredients together and set aside