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Gurj Dhaliwal’s Coconut Prawns with Mango Lime Sauce

Gurj Dhaliwal's Coconut Prawns with Mango Lime Sauce
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Ingredients

Prawns

10
prawns (16-20 size)
1
tsp garam masala
1
tsp ginger, grated
tsp chili flakes
tsp chili flakes
½
tsp chili flakes
½
tsp salt
½
tsp black pepper

Breading

2
eggs, beaten
½
cup breadcrumbs
flour (for breading)
1
cup ground unsweetened coconut
2
L canola oil (for deep frying)

Sauce

1
ripe mango, chopped
2
lime, zest and juice
3
Tbsp coconut cream
½
tsp salt
1
tsp brown sugar
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Directions

Step 1

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

Step 2

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

Step 3

Preheat the deep fry oil to 375 F

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 8

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

Step 9

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

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