Mix the breadcrumbs, desiccated coconut, cumin, crushed chillies, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off the excess crumbs. When ready to cook, heat the oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 minutes, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain for a minute or two, then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and chopped coriander into the mayonnaise and serve alongside.

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