Cooking with head chef Hermann: honey coconut prawns with mango

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Honey coconut prawns with mango habanero dip

½ C honey

¼ C sugar

1 teaspoon lemon peel plus 2 TB lemon juice

3 C flour

1 teaspoon salt

1 teaspoon Old Bay seasoning

½ teaspoon black pepper

Egg washing: 2 eggs lightly beaten with 1 C water, 2 teaspoons of baking powder and 1 C flour. Mix until everything is smooth.

2 C sweetened coconut flakes combined with 2 C panko and 1 teaspoon salt

1 pound of peeled and veined shrimp

Mix the honey, sugar and lemon juice with the skin in the pan. Cook over low heat until the sugar has dissolved, then set aside.

Mix in a bowl: flour, salt, pepper and spices from the old bay.

Dip the shrimp in the flour mixture, then wash the egg, then the coconut and panko mixture. Place on a sheet pan and freeze for 10 minutes while heating the oil.

Heat the oil on the stove to a depth of 3 inches to 325 degrees or shimmer. Fry the shrimp in portions and place on a paper towel to drain off any excess oil. Plate of prawns and drizzle with honey mixture. Serve with a bowl of mango habanero sauce.

Mango-habanero sauce: In the food processor, 1 C mango, 2 TB lime juice, 1 teaspoon sugar, 1 teaspoon smoked paprika, 1 teaspoon curry powder, 1 teaspoon salt, 1 small habanero chili, pitted and cut into slices, mix 1 C mayonnaise . Mix until everything is smooth.