Coconut Prawn Wrap with Spicy Tamarind Mayonnaise
Makes
6
Ingredients
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6 Mission® Potato Wraps
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4 cups shredded Iceberg lettuce
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24 large prawns, peeled and deveined
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1 cup flour
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2 eggs
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1 cup panko breadcrumbs
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1 cup shredded coconut
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oil for deep frying
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1 cup mayonnaise
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1 tbsp honey
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2 tbsp tamarind pulp, in ¼ cup hot water and strained to remove seeds
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¼ cup Sriracha chilli sauce
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1 cup white vinegar
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1 cup water
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80g caster sugar
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a large daikon (white radish), peeled and cut into thin matchsticks
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2 carrots, peeled and cut into thin matchsticks
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2 tsp salt
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Instructions
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Step 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.
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Step 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.
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Step 3
For the hot tamarind mayonnaise, mix together all the ingredients and adjust seasoning.
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Step 4
To serve, wrap the prawns, lettuce and pickles in a Mission® Potato Wrap and drizzle with the hot tamarind mayonnaise.