- Coconut prawns fritters with mango chutney

You’re taking me just back from New York City.
I came back yesterday morning, just enough time to unpack have a shower and lunch and go to work.
It was hard… the return, this week in NY went so fast, too fast, and I did so much that I still haven’t had the time to process really. 
Process what I saw, what I did, because it was so great, NY was a dream come true and I am preparing you a post ‘special New York’. 

I am now back to the real life and it’s not bad at all. I am lucky, I do what I  love and can make a living with it and on the top of that, my job gives me a lot freedom. I am working now from my favourite café around the corner, drinking my coffee with Mozart in my ears. What more can I wish for ? 

So back to my first love : cooking, I still had coconut that I used on  my previous post : http://www.marlenefoodstyling.com/2017/07/my-homemade-bounty-bars/ and I really felt like having prawns so I made those coconut prawns fritters. 

The idea is to have some sweet and savoury tastes, or sweet and spicy/hot taste, to serve for aperitif or as proper dish with an Asian salad : http://www.marlenefoodstyling.com/2012/04/thai-salad/ for a bit of exotism. 

Coconut prawns fritters with mango chutney

Serves 4

Ingredients :

Chutney :

  • 2 small mangoes 
  • 1 cup / 60g of shredded coconut
  • 1/4 red onion
  • 1 cup / 230g of apple cider vinegar
  • 1/2 cup/110g of sugar
  • 1/2 cup / 125g of water
  • 1 small red hot chili


Prawns fritters :

  • 20 prawns
  • 2 eggs
  • A pinch of cayenne pepper
  • Some flour
  • 100g of shredded coconut
  • Salt and pepper
  • Vegetable oil
  • Juice of lemon and/or lime


Method :

Prepare the chutney first by peeling and chopping the mangoes roughly, put them in a food processor with the chili to obtain a puree. Bring the water, vinegar and sugar to the boil till the sugar dissolves. 

Set 3 bowls, one with the 2 cracked eggs and salt, pepper and chili, one with flour and the last one with coconut. 

When the sugar is dissolved, add the liquid mix to the mangoes and whisk. Check the seasoning, it really depends on your taste, see if it needs a bit more sugar or a bit more vinegar or water. If you like it very hot add a bit more chili. For me, those proportions are perfect. Let it to cool down in the fridge. 

Heat up some oil in a frying pan, when it’s hot, roll the prawns one by one, first in flour, then in eggs, then in coconut and plunge them in the oil till they are crispy and golden brown on each sides. 

You can sprinkle them with lemon or lime if you like while they are still hot before dipping them, still warm, in the cold chutney. The warm/cold – sweet/spicy contrast is striking, it’s just divine, I am drooling, just thinking about it. 



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