Coconut crumbed prawns with lime aioli

400 g king prawns

peeled and deveined

50 g flour

2 eggs

50 g desiccated coconut

Chilli salt

Pat the prawns dry with kitchen paper, season them with chilli salt and then roll in flour.

(Pre-)heat cooking space to 200 °C with Hot air + steaming

Crack open and beat the eggs well. Coat the prawns by dipping them first into the egg mixture, then the desiccated coconut. Place the prawns on a baking tray lined with baking paper. Ensure the prawns are not touching each other.

Put the baking tray into the preheated cooking space. Bake.

Put the pastry in

Hot air + steaming 200 °C for 6 Mins

100 g aioli

1 lime

½ bunch of coriander

Wash, zest and juice the lime. Finely chop the coriander. Mix all the ingredients together to make a sauce.

Serve the prawns with the aioli.