Coconut Prawns With Coriander Mayonnaise

• 8 large green king prawns
• 2 eggs, lightly beaten
• 1/2 cup shredded coconut
• Coriander Mayonnaise
• 1 teaspoon ground turmeric
• 2 tablespoons boiling water
• 1/2 cup mayonnaise
• 2 tablespoons fresh coriander, finely chopped
• 1 garlic clove, crushed
• 2 teaspoons finely grated lemon rind

1. Shell and devein prawns, leaving tails intact (makes for better presentation, you will notice from my photo Mine do not as I had to buy them already shelled from my fish store so didn't have a choice.).
2. Dip prawns in egg, coat in coconut (I like to double dip so I really get a good coating of coconut, if you do not do this you may need less coconut.)Place prawns on a plate, cover, refrigerate about 20 Min's. Or make ahead of time and store till needed, only same day use though.
3. Heat some oil in a frying pan, add prawns, cook on both sides until browned and crisp. Serve with coriander mayonnaise and over roti, if desired. I served mine over crab and zucchini fritters.
4. Coriander Mayonnaise.
5. Blend turmeric with the water in a small bowl. Stir in remaining ingredients. This can be made ahead of time and just stored in the fridge.

green king prawns, eggs, shredded coconut, coriander mayonnaise, ground turmeric, boiling water, mayonnaise, fresh coriander, garlic, lemon rind

Taken from www.food.com/recipe/coconut-prawns-with-coriander-mayonnaise-308681 (may not work)