Lemon and Coconut Prawns with a Mango and Chive Dip

Number of Portions
Lemon and Coconut Prawns with a Mango and Chive Dip


- 1 mango, peeled and diced
- 100 grams Greek yoghurt
- 1 1/2 tbsp lime juice
- 2 tbsp Premium Chives
- 100 grams desiccated coconut
- 1 tsp Schwartz Easy Garlic
- Zest of 1/2 lemon, finely sliced
- 2 eggs, beaten
- 75 grams plain flour
- 450 grams raw King prawns, peeled, tail on
- Vegetable oil for frying
- Sea Salt to taste
- Black Peppercorns to taste


To make the dip, blend the mango, Greek yoghurt and lime juice in a bowl with a hand held blender. Stir in the Chives and season well. Chill until ready to use.

For the prawns combine the coconut, Garlic and lemon zest in a bowl and set aside. Beat the eggs in another bowl and place the flour in a third bowl, well seasoned with Salt and Pepper.

Take a prawn and coat in the flour, then in the egg wash, then in the coconut mixture. Repeat this with all of the prawns and place onto a plate.

Pour the vegetable oil into a frying pan so it is around 1.5cm deep, place over a medium heat and allow to reach a temperature where a piece of bread will sizzle when dropped into the oil.

Cook the prawns in batches of around 5 at a time. Carefully lower each prawn into the oil and cook for around 30 seconds on each side, until they turn golden and the prawns have turned pink inside. Use a metal slotted spoon to flip the prawns and then allow to cool on kitchen towel.

Serve the prawns with the dip.


Check to see if the prawns are cooked through by breaking one in half and ensuring it has turned pink. If the coating of the prawns is beginning to singe before the prawns are cooked, then the oil is too hot. Carefully remove the pan from the heat for a few seconds to allow the oil to cool slightly.

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