Spiced Prawns With Coriander Mayo
Crispy and flavorful, these zesty lime and cumin crusted prawns make for a delightful seafood dish that is perfect for any occasion. Coated in a crunchy breadcrumb mixture with a hint of chilli heat, these prawns are fried to golden perfection, resulting in a delectable appetizer or main course. Served with a refreshing lime and coriander mayonnaise, these prawns are sure to impress your guests with their delicious combination of spices and textures.
— Constant Cookbook
Ingredients
- 125g white breadcrumbs
- ½ tsp chilli powder
- 3 tsp cumin seeds , lightly crushed
- sprinkling crushed chillies (optional)
- zest and juice 1 lime , plus wedges to serve
- about 20 large prawns , shells off but tails still on
- 2 tbsp seasoned flour
- 1 egg , beaten
- vegetable or groundnut oil , for frying
- bunch coriander , roughly chopped
- 6 tbsp mayonnaise
Instructions
- Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, 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 excess crumbs. Can be chilled in one layer for up to one day ahead.
- When ready to cook, heat a few centimetres of 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 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 363 calories
- Fat Content: 25 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 20 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 16 grams protein
- Sodium Content: 1.22 milligram of sodium
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