- Serves: 2
- Cook Time: 10 minutes
- Prep Time: 25 minutes plus 1 hr marinating
- Effort: medium
- 2 tbsp fresh lime juice
- 1 tbsp dark rum
- 4 cloves garlic, crushed
- 1 tsp brown sugar
- 1 Scotch bonnet chilli, chopped
- 1/2 tsp salt
- 1/2 tbsp freshly ground black pepper
- 12 raw king prawns, shelled and de-veined (leaving the tail on)
- 115 g desiccated coconut
- 1 tbsp chopped coriander
- 2 tbsp plain flour
- 2 eggs, beaten lightly
- vegetable oil, for deep-frying
For the green papaya, ackee and mango salsa:
- 2 tsp brown sugar
- grated zest and juice of 1 limes
- 1 green papaya, chopped
- 1 unripe mango, chopped
- 1 tsp chopped coriander
- 1 chilli, seeded
- 1 banana shallot, chopped
- 1 red onion, finely chopped
- 1 tbsp olive oil
- 4 fresh ackee, if available or canned ackee
- 30 g chilli jam, (optional)
- 2 fresh limes, cut into wedges
- 1 tbsp chilli jam
1. Mix the lime juice, rum, garlic, sugar, chilli, salt and pepper in a bowl. Add the prawns to the bowl, mixing well, and leave to marinate for 1 hour in the refrigerator.
2. Meanwhile, make the salsa, mix together the sugar, lime juice and zest until the sugar dissolves. Then mix in the papaya, mango, coriander, chilli, shallot, red onion, olive oil, ackee and chilli jam, if using.
3. Mix the coconut and coriander together in a shallow dish.
4. Once the prawns have been marinated pat them dry. Cover them in the flour, then dip them in the beaten egg and roll them in the coconut and coriander mixture.
5. Heat the vegetable oil for deep-frying in a wok or deep fat-fryer. Deep-fry the prawns in batches until golden brown. Remove with a slotted spoon and drain on kitchen paper.
6. Serve the prawns with the salsa, wedges of lime and chilli jam.
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