- 500g green prawns, peeled and cleaned, tails left on
- ½ cup rice flour
- Pinch salt and pepper
- Pinch chilli flakes, optional
- 1 large egg, lightly whisked
- 1 ¼ cups shredded coconut
- Bioglan coconut oil, for cooking
Mango Dipping Sauce
In a food processor, add egg yolks and apple cider vinegar (or lemon juice) and blend until smooth. With the motor running, slowly add the coconut oil until emulsified, adding extra oil if needed.
Once the right consistency is reached, add the mango and turmeric, and blend until well combined, season to taste. Spoon into a serving bowl, cover and place in the fridge until needed.
To make the prawns, mix the flour, salt, pepper and chilli in a shallow bowl. Place the whisked egg and coconut in two separate shallow bowls.
Dip each prawn in the flour, followed by the egg and finally the coconut, coating well.
Heat coconut oil in a fry pan and add prawns, making sure not to overcrowd the pan. Cook until golden and transfer to a plate lined with paper towel.
Serve the prawns on a plate with the mango dipping sauce on the side.