Coconut and lime prawns with paprika aioli
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- Preparation:
- Total:
- Serves: 4 persons
Ingredients
- 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)
- 1lime
- ¾ tspsalt
- a littlepepper
- 50 gwhite flour
- 1egg
- 50 gcoconut flakes
- 30 gpanko breadcrumbs
- oil
- 1lime
Instructions
Step 1
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.Step 2
Place the prawns in a bowl, add the lime zest and juice, season, mix.Step 3
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.Step 4
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.