Spiced prawns with coriander mayo

• white breadcrumbs↗125g g
• chilli powder tsp
• cumin seed↗3 tsp tsp

  lightly crushed

• sprinkling crushed chillies

  (optional)

• zest and juice 1 lime

  plus wedges to serve

• about 20 large prawns

  shells off but tails still on

• seasoned flour2 tbsp tbsp
• egg↗1

  beaten

• vegetable or groundnut oil

  for frying

• bunch coriander

  roughly chopped

• mayonnaise↗6 tbsp tbsp

Step-by-step instructions

1. 1

   Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using, and lime zest with ½ tsp salt and lots of black pepper. Spread over a plate. Toss the prawns in the flour, then dip them into the egg and then into the crumbs. Shake off excess crumbs. Can be chilled in one layer for up to one day ahead.

2. 2

   When ready to cook, heat a few centimetres of oil in a large, deep frying pan. The oil is hot enough when a few crumbs tipped into it sizzle and turn brown. Fry the prawns in batches for 2 mins, turning halfway, until the crumbs are crisp and golden all over. Lift them onto kitchen paper to drain (they will keep in a low oven for 15 mins if necessary), then serve on a warm plate, with lime wedges scattered around. Mix the lime juice and coriander into the mayonnaise and serve alongside.