Coconut prawns with lemon lime dip sauce

Ingredients
1kg medium green prawns
1 egg
40ml (2 tbs) milk
150g (1 cup) plain flour
2 cups shredded coconut
Vegetable oil, to shallow fry

Lemon-lime dipping sauce
250ml (1 cup) good-quality mayonnaise
1 lime, zested, juiced
1/2 lemon, zested, juiced


Method
Peel and de-vein the prawns, keeping the tails intact.
Combine the egg and milk in a small bowl. Dip prawns into flour to lightly coat, then egg mixture, followed by coconut. Heat oil in a frying pan over medium-high heat, shallow-fry prawns for 1-2 minutes each side until golden brown. Set aside to drain on paper towel.
To make the dipping sauce, place all ingredients in a small bowl and stir to combine. Serve the prawns with the lemon-lime dipping sauce.