Tiger prawns in coconut, cucumber salad with wakame and Sriracha mayonnaise


I kind of made Jan cook this recipe for me. When I think about it, I’m not exactly sure when I ate this wonderful dish for the first time, but I know it was love at first sight. The bigger the prawns, the better. We bought 31-40 (the number marks the amount of prawns per kilo). The best size for frying would be 16-20.

For 2 portions:

14 tiger prawns
200 ml coconut milk
1 tbs five spice
200 g grated coconut
200 g plain flour
1 egg
200 ml sunflower oil
2 tbs Sriracha
oil for frying
1 cucumber
20 g dried wakame
salt and pepper

First, we need to peel and devein the prawns. Season with salt and pepper, immerse them in coconut milk and let them rest, even overnight would be great.

Dry the prawns and coat them in the mixture of five spice and flour. Separate the egg white from egg yolk: mix the egg white with coconut milk that you used for marinating the prawns and add some flour with spice, just enough to thicken the batter a bit. Soak the prawns in the batter and coat them in grated coconut. You can even use regular breadcrumbs, half by half with coconut.

Fry the prawns at 170 degrees until golden for about 2 to 3 minutes. Once they are ready, take them out and season with salt immediately: when they are still hot, the salt dissolves really well.

The mayo is pretty easy to make, we only need the remaining egg yolk and 200 ml of oil. Whisk in the oil really slowly, drop by drop. Season with salt and add Sriracha (depends on you personal taste and courage).

Immerse the wakame in water and let it soak, 15 minutes is enough. Dry the seaweed, mix it with lime juice, thinly sliced cucumber and season to taste. It’s an amazing light salad. Ready to go, enjoy!