15 raw, peeled and de-veined king prawns
2 garlic cloves, crushed
juice of ½ lemon
50g unsweetened desiccated coconut
15g (1/2 a packet) fresh chives, finely chopped
1 large egg, beaten
40g plain flour
vegetable oil for deep frying
200g frozen or tinned sweetcorn, defrosted and drained well
½ a large, ripe but firm avocado
1 red chilli
handful fresh coriander
juice of ½ a small lime
60g feta cheese
- Serves: 15 spoons
1. Mix together the garlic, lemon juice and salt in a shallow bowl, toss in the prawns and leave to marinate for about an hour.
2. Meanwhile make the salsa, place the sweetcorn in a bowl and add the mayonnaise. Peel the avocado and cut into very small dice, add to the sweetcorn. De-seed and very finely chop the chilli and very finely chop the coriander, add to the bowl along with the lime juice then finally crumble in the feta, toss everything together and set aside.
3. For the prawns, toss together the coconut and chives with a pinch of salt in a shallow dish; place the beaten egg in a small bowl and tip the flour into a separate small bowl.
4. Coat the prawns first in the flour, then the egg, then finally the coconut mixture, making sure that they get a good coating of each.
5. Pour the vegetable oil into a deep pan to a depth of a couple of inches; heat to about 180C, or until a cube of bread dropped into the oil sizzles and colours in about 30 seconds.
6. Fry the prawns a few at a time for about a minute, until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.
7. To serve, place a spoonful of the salsa on each spoon and top with a prawn. Serve immediately.