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- Coconut and lime prawns with paprika aioli
Coconut and lime prawns with paprika aioli
Nutrition facts per serving:
- Energy in kcal about 579
- Fat about 41g
- Carbohydrates about 24g
- Protein about 19g
This is needed
This is needed
for 4 people
Aioli
- 1 fresh egg yolk
- 1 tsp mustard
- 1 tsp white wine vinegar
- 1 tsp lemon juice
- 1 tsp smoked paprika
- 1 garlic clove, squeezed
- salt and pepper to taste
- 1 dl sunflower oil
Prawns
- 300 g peeled raw prawn tails (organic)
- 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
- 0.75 tsp salt
- a little pepper
Crumb coating
- 1 egg
- 50 g white flour
- 50 g coconut flakes
- 30 g panko breadcrumbs or regular breadcrumbs
To deep-fry
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- 1 lime, cut into wedges
- oil, for deep-frying
And that's how it's done
And that's how it's done
Aioli
Place the egg yolk, mustard, vinegar, lemon juice, paprika and garlic in a measuring cup, puree. Add the oil drop by drop to begin with, then gradually more, stirring constantly to form a thick aioli, season. Cover and chill the aioli.
Prawns
Place the prawns in a bowl, add the lime zest and juice, season, mix.
Crumb coating
Empty the flour into a shallow dish. Beat the egg in a deep dish. Mix the coconut flakes and breadcrumbs in a shallow dish. In batches, toss the prawns in the flour, then in the egg and finally in the coconut & breadcrumb mixture, press firmly on the crumb coating.
To deep-fry
Fill a pot to ⅓ with oil and heat it to approx. 170°C. Deep-fry the prawns in batches for approx. 1½ mins. until golden yellow, turning occasionally. Remove and drain on paper towels. Serve the prawns with the aioli and lime wedges.
