Coconut and lime prawns with paprika aioli

Coconut and lime prawns with paprika aioli

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  • Preparation:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Place the egg yolk, mustard, vinegar, lemon juice, paprika and garlic in a measuring cup, puree. Add the oil drop by drop to begin with, then gradually more, stirring constantly to form a thick aioli, season. Cover and chill the aioli.
  2. Step 2

    Place the prawns in a bowl, add the lime zest and juice, season, mix.
  3. Step 3

    Empty the flour into a shallow dish. Beat the egg in a deep dish. Mix the coconut flakes and breadcrumbs in a shallow dish. In batches, toss the prawns in the flour, then in the egg and finally in the coconut & breadcrumb mixture, press firmly on the crumb coating.
  4. Step 4

    Fill a pot to ⅓ with oil and heat it to approx. 170°C. Deep-fry the prawns in batches for approx. 1½ mins. until golden yellow, turning occasionally. Remove and drain on paper towels. Serve the prawns with the aioli and lime wedges.