Coconut Prawn Wrap with Spicy Tamarind Mayonnaise

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  • 6

Ingredients

  • 24 large prawns, peeled and deveined
  • 1 cup flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 cup shredded coconut
  • oil for deep frying

 

Spicy Tamarind Mayonnaise

  • 1 cup mayonnaise
  • 1 tbsp honey
  • 2 tbsp tamarind pulp, in ¼ cup hot water and strained to remove seeds
  • ¼ cup Sriracha chilli sauce

 

Pickled Carrot & Daikon

  • 1 cup white vinegar
  • 1 cup water
  • 80g caster sugar
  • a large daikon (white radish), peeled and cut into thin matchsticks
  • 2 carrots, peeled and cut into thin matchsticks
  • 2 tsp salt

 

To Serve

  • 6 Mission® Potato Wraps
  • 4 cups shredded Iceberg lettuce

Instructions

 

1.For the pickled carrot and daikon, mix together the vinegar, water and caster sugar in a small saucepan and stir over heat just until the sugar is dissolved. Set aside and allow to cool. Mix the daikon and carrot with the salt in a large bowl and rub the salt into the vegetables with your fingers for a few minutes until each matchstick can be bent until the ends touch each other without breaking. Transfer to a sieve and rinse under running water. Drain well. Place the vegetables into a plastic container and cover with the cooled pickling liquid. Refrigerate for at least 30 minutes before using. The pickles will keep in the liquid for 2-3 weeks.

2.Dust the prawns in the flour and dip first into the egg and then into a mixture of the panko breadcrumbs and coconut. Deep fry at 180°C for about 4 minutes until golden brown and cooked through.

3.For the hot tamarind mayonnaise, mix together all the ingredients and adjust seasoning.

4.To serve, wrap the prawns, lettuce and pickles in a Mission® Potato Wrap and drizzle with the hot tamarind mayonnaise.

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Coconut Prawn Wrap with Spicy Tamarind Mayonnaise Preparation Time: Total time: Serves 6 Ingredients: 24 large prawns, peeled and deveined 1 cup flour 2 eggs 1 cup panko breadcrumbs 1 cup shredded coconut oil for deep frying   Spicy Tamarind Mayonnaise 1 cup mayonnaise 1 tbsp honey 2 tbsp tamarind pulp, in ¼ cup hot water and strained to remove seeds ¼ cup Sriracha chilli sauce   Pickled Carrot & Daikon 1 cup white vinegar 1 cup water 80g caster sugar a large daikon (white radish), peeled and cut into thin matchsticks 2 carrots, peeled and cut into thin matchsticks 2 tsp salt   To Serve 6 Mission® Potato Wraps 4 cups shredded Iceberg lettuce Instructions:

 

1.For the pickled carrot and daikon, mix together the vinegar, water and caster sugar in a small saucepan and stir over heat just until the sugar is dissolved. Set aside and allow to cool. Mix the daikon and carrot with the salt in a large bowl and rub the salt into the vegetables with your fingers for a few minutes until each matchstick can be bent until the ends touch each other without breaking. Transfer to a sieve and rinse under running water. Drain well. Place the vegetables into a plastic container and cover with the cooled pickling liquid. Refrigerate for at least 30 minutes before using. The pickles will keep in the liquid for 2-3 weeks.

2.Dust the prawns in the flour and dip first into the egg and then into a mixture of the panko breadcrumbs and coconut. Deep fry at 180°C for about 4 minutes until golden brown and cooked through.

3.For the hot tamarind mayonnaise, mix together all the ingredients and adjust seasoning.

4.To serve, wrap the prawns, lettuce and pickles in a Mission® Potato Wrap and drizzle with the hot tamarind mayonnaise.
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