Coconut Prawns With Coriander Mayonnaise - cooking recipe

Ingredients

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

Preparation

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.).
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.
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.
Coriander Mayonnaise.
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.