Coconut and lime prawns with paprika aioli

Coconut and lime prawns with paprika aioli

Total: 45 Min. | Active: 45 Min.
lactose-free
Nutritional value / person: 579 kcal
, Fat: 41 g
, Carbohydrate: 24 g
, Protein: 19 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

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
1 dl sunflower oil
salt and pepper to taste

Prawns

300 g peeled raw prawn tails (organic)
1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
¾ tsp salt
a little pepper

Crumb coating

50 g white flour
1 egg
50 g coconut flakes
30 g panko breadcrumbs or regular breadcrumbs

To deep-fry

oil, for deep-frying
1 lime, cut into wedges
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How it's done

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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.

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