Coconut King Prawns with Chilli-Mango Mayo

• dried coconut↗5 tbsp tbsp
• panko breadcrumbs↗5 tbsp tbsp
• rapeseed or sunflower oil1-2 tbsp tbsp
• all‑purpose flour↗3 tbsp tbsp
• smoked paprika↗1 tsp tsp
• king prawns↗200g g

  thawed if frozen

• egg↗1

  beaten

• fresh mango pieces100g g
• soft red chilli↗1

  seedless, coarsely chopped

• mayonnaise↗3 tbsp tbsp
• lime↗1

  plus extra wedges for serving

Step-by-step instructions

1. 1

   Start with the mayo. Blend the mango and chilli into a smooth puree, then mix it with the mayonnaise. Season and add a splash of lime juice to taste.

2. 2

   Combine the coconut and panko breadcrumbs, then gradually add the oil, rubbing the crumbs between your fingers. Ensure enough oil is added to coat evenly without clumping. Set the coconut crumb aside.

3. 3

   In a separate bowl, mix the all‑purpose flour with smoked paprika and season. Set aside.

4. 4

   Preheat the air fryer to 200 °C. Dredge the prawns in the seasoned flour, then in the beaten egg, and finally in the coconut crumbs. Shake off excess, then cook directly in the air‑fryer basket for 6–8 minutes, turning halfway through, until crispy and lightly golden. Serve with the mayo and extra lime wedges.