COCONUT KING PRAWNS WITH HARISSA MAYONNAISE AND LIME
Prep time: 20 minutes.
Cook time: 10 minutes.
Makes: 6
½ cup gluten-free plain flour
1 teaspoon smoked paprika salt and pepper to taste
1 large free-range egg
1 cup shredded coconut
6 king green prawns, peeled, tail left on
Mayonnaise
¾ cup whole egg mayonnaise
1 tablespoon harissa paste salt and pepper to taste micro herbs, to garnish lime wedges, to garnish
1 Preheat oven to 200°C (180°C fan). Line a baking tray with parchment paper.
2 To make mayonnaise, mix together whole-egg mayonnaise, harissa paste, salt and pepper to taste. Set aside.
3 Place flour, paprika, salt, pepper in a bowl and mix. In another bowl, lightly whisk the egg. Add the coconut to a third bowl.
4 Holding the tail, dip and coat a prawn in the flour mix. Tap prawn on the side of the bowl to remove excess flour.
Dip prawn
