Lemon & Coconut Prawns with A Mango & Chive Dip

Juicy prawns with a crispy
coconut coating, served
with a refreshing mango and
chive dip.

1. 1

   1. To make the dip, blend the mango, Greek yoghurt and lime
   juice in a bowl with a hand held blender. 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. Beat the eggs in another bowl and
   place the flour in a third bowl, well seasoned with Salt and
   Pepper.
   
   3. Take a prawn and coat in the flour, then in the egg wash, then
   in the coconut mixture. Repeat this with all of the prawns and place
   onto a plate.
   
   4. Pour the vegetable oil into a frying pan so it is around 1.5cm deep,
   place over a medium heat and allow to reach a temperature where
   a piece of bread will sizzle when dropped into the oil.
   
   5. Cook the prawns in batches of around 5 at a time. Carefully lower
   each prawn into the oil and cook for around 30 seconds on each
   side, until they turn golden and the prawns have turned pink inside.
   Use a metal slotted spoon to flip the prawns and then allow to cool on
   kitchen towel.
   
   6. Serve the prawns with the dip.