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Coconut Prawns with Chilli Lime Mayo
- Catalano's Seafood
- Dec 5, 2025
- 1 min read
Serves: 6
INGREDIENTS
Chilli Lime Mayo
½ cup good-quality egg mayonnaise
½ cup coconut yoghurt
finely grated zest of 2 limes
½ teaspoon chilli flakes
½–1 teaspoon sriracha sauce (to taste)
sea salt
Coconut Prawns
½ cup plain flour
3 eggs, lightly whisked
1 cup panko crumbs
1 cup shredded coconut
500 grams raw prawns, tail on
1½ cups high smoke-point cooking oil
2–3 limes, halved, to serve
METHOD:
Chilli Lime Mayo:
Whisk all of the ingredients together and store covered in the fridge for up to two days.
Coconut prawns:
Put the flour and whisked eggs in two separate bowls. Stir the panko crumbs with the coconut in a separate bowl to combine.
Dip each prawn into the flour and pat gently to coat, then place on a baking paper-lined tray.
Holding the tails, dip each floured prawn into the whisked egg, then pat firmly into the panko coconut mixture to coat. Refrigerate for at least an hour (and covered up to 6 hours).
Shallow fry the prawns in oil, turning once, for a minute until golden and crunchy.
Drain on paper towels, then serve immediately with chilli lime mayo and an optional extra squeeze of lime.
Recipe reference: https://dish.co.nz/recipes/coconut-prawns-chilli-lime-mayo
Recipe by Sarah Tuck, from Issue #75, page 52. November, 2017
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This looks seriously good 😄Coconut prawns are one of those dishes that just never disappoint — that crispy coating with the juicy inside is such a solid combo, especially when you add something fresh and zesty like chilli lime mayo on top
What I like about recipes like this is that they feel a bit “restaurant-style”, but at the same time they’re actually pretty simple to make at home. The whole process with coating the prawns in flour, egg, and coconut crumbs is straightforward, and the result is that perfect golden crunch
Also, that balance of flavours really stands out — sweet coconut, a bit of heat, and the citrus kick from lime. It’s the kind of dish that works…