Coconut prawns with curried mango dip

    1 hour

    An amuse-bouche of crispy deep fried Thai-style coconut-encrusted prawns, served with curried mango dip.

    Samantha's Supper

    Kent, England, UK
    4 people made this

    Serves: 4 

    • plain flour for dusting
    • 2 eggs, beaten
    • 90g grated coconut
    • salt and pepper
    • 12 prawns, shelled and de-veined
    • 312g mayonnaise
    • 1 teaspoon curry paste
    • 3 tablespoons mango chutney
    • vegetable oil for deep frying

    Prep:10min  ›  Cook:20min  ›  Extra time:30min chilling  ›  Ready in:1hr 

    1. In 3 separate bowls place the flour, the beaten egg and the coconut. Season the flour well with salt and pepper.
    2. Begin by dipping the prawns into the egg, then the flour. Back into the egg and then the coconut. Repeat the process.
    3. When all the prawns are coated, place on a plate, cover and chill for at least 1/2 hour. Meanwhile, make the dipping sauce by combining the mayonnaise, curry paste and chutney. Place into 4 small dipping bowls and chill.
    4. When ready to cook, heat the oil in a wok or deep fryer. When at correct temperature add the prawns a few at a time and cook, turning constantly, until golden brown, 5 to 8 minutes. Drain on absorbent paper. Repeat with remaining prawns.

    Serving suggestion

    'Amuse-bouche' derives from the French, meaning 'mouth amuser.' Here is a suite of 4 mini starters intended to be served on one plate per person, consisting of Chilled pea and mint soup, Croustades with white bean and basil, Coconut prawns with curried mango dip, and Cucumber pots stuffed with date cream cheese with a Parma ham quill. An elegant and alternative start to the evening and all relatively simple to prepare.

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