Juicy prawns with a crispy coconut coating, served with a refreshing mango and chive dip Serves 4-6 Ingredients 1 Mango, peeled and diced 100g (4oz) Greek Yoghurt 1½ Tbs Lime Juice 2 Tbs Schwartz for Chef Premium Chives 100g (4oz) Desiccated Coconut 1 tsp Schwartz for Chef Chopped Garlic in Oil Zest of ½ Lemon, finely sliced 2 Eggs 75g (3oz) Plain Flour 450g (1lb) Raw King Prawns, peeled, tail on Vegetable Oil for frying Schwartz Sea Salt and Black Pepper to season
Method 1. To make the dip, blend the mango, Greek yoghurt and lime juice in a bowl with a hand held blender until smooth. Stir in the chives and season well. Chill until ready to use. 2. For the prawns, combine the coconut, garlic and lemon zest in a bowl and set aside. 3. Beat the eggs in another bowl and in a third bowl, place the well seasoned flour. 4. Flour and egg wash each prawn and then dip into the coconut mixture. 5. Deep fry the prawns in batches of around 5 at a time, carefully lowering each prawn into the oil and cooking for around 30 seconds on each side, until they turn golden. 6. Remove from the oil and allow to cool. 7. Serve with the dip. Recipe from the Schwartz Flavour Forecast 2011 collection