Coconut crumbed prawns with lime aioli

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King prawns

400 g king prawns, peeled and deveined
50 g flour
2 eggs
50 g desiccated coconut
Chilli salt
Pat the prawns dry with kitchen paper, season them with chilli salt and then roll in flour.
(Pre-)heat cooking space to 200°C with Hot air + steaming
Crack open and beat the eggs well. Coat the prawns by dipping them first into the egg mixture, then the desiccated coconut. Place the prawns on a baking tray lined with baking paper. Ensure the prawns are not touching each other.
Put the baking tray into the preheated cooking space. Bake.
Put the pastry in
Hot air + steaming 200°C for 6 Mins

Lime aioli

100 g aioli
1 lime
½ bunch of coriander
Wash, zest and juice the lime. Finely chop the coriander. Mix all the ingredients together to make a sauce.
Serve the prawns with the aioli.

Baking tray

Quantity Ingredient
Chilli salt
100 g aioli
1 lime
50 g flour
2 eggs
½ bunch of coriander
50 g desiccated coconut
400 g king prawns

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