{"id":10254,"date":"2021-09-23T11:39:53","date_gmt":"2021-09-23T09:39:53","guid":{"rendered":"http:\/\/www.avocadobanane.com\/?p=10254"},"modified":"2022-01-13T14:04:34","modified_gmt":"2022-01-13T13:04:34","slug":"panko-coconut-prawns","status":"publish","type":"post","link":"https:\/\/www.avocadobanane.com\/en\/panko-coconut-prawns\/","title":{"rendered":"Panko Coconut Prawns with lime-chili mayo"},"content":{"rendered":"

When we used to have guests at home, my mother always made something crispy to eat as an appetizer. Usually, there were spring rolls and panko prawns with sweet chili sauce. Today they are accompanied by a lime chili mayo.<\/p>\n

Deep-frying at home is not too difficult. What’s most important is the right oil temperature. To check if the oil is hot enough you can simply hold a wooden stick in the oil, if it bubbles all around the oil is hot enough. (If the oil is too cold, the prawns will only soak up the oil and not be as crispy as they should be.)<\/p>\n

\"\"<\/p>\n

The purchased prawns should best not yet be completely peeled- but without head and gutted. This saves a lot of work. However, if you were only able to get whole prawns with head and all the trimmings, you have to clean them. To do this, remove the head, cut the back open and pull out the intestines. Then remove the shell, except for the tail.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

\"\"<\/p>\n

<\/div>
\n\t\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t
<\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span>
5<\/span> von 1 Bewertung<\/div><\/div>\n<\/div>\n

Panko Prawns with Chili Mayo<\/h2>\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n
<\/div>\n\n\n\n\n\n
\n<\/happy-cart-button>\n<\/div>\n

Ingredients<\/h3>