Coconut and lime prawns with paprika aioli
Ingredients
for 4 people
| 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 |
| 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 |
| 50 g | white flour |
| 1 | egg |
| 50 g | coconut flakes |
| 30 g | panko breadcrumbs or regular breadcrumbs |
| oil, for deep-frying | |
| 1 | lime, cut into wedges |
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.
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