Coconut and lime prawns with paprika aioli
Try Coconut and lime prawns with paprika aioli by FOOBY now. Or discover other delicious recipes from our category Aperitif fingerfood.
- Serves: 4 persons
- 1fresh egg yolk
- 1 tspmustard
- 1 tspwhite wine vinegar
- 1 tsplemon juice
- 1 tspsmoked paprika
- 1garlic clove
- 1 dlsunflower oil
- salt and pepper to taste
- 300 gpeeled raw prawn tails (organic)
- ¾ tspsalt
- a littlepepper
- 50 gwhite flour
- 50 gcoconut flakes
- 30 gpanko breadcrumbs
Step 1Place 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.
Step 2Place the prawns in a bowl, add the lime zest and juice, season, mix.
Step 3Empty 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.
Step 4Fill 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.