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1
In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 325 degrees F.
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2
In a large and shallow dish, whisk together the coconut milk, egg, grated ginger and flour to form a thick batter.
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3
To a second shallow dish, add in the shredded coconut.
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4
Dip the prawns in the batter, then roll them thoroughly in the coconut shreds.
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5
Drop them, in batches, into the peanut oil and fry until their exteriors are golden brown and crisp, about 4 to 5 minutes.
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6
Transfer them from the fryer to a platter lined with paper towels and immediately season them with salt and black pepper.
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7
Transfer the prawns to a serving platter and sprinkle with cilantro and lime juice.
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8
Serve them with the dipping sauce.
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9
Sauce:
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10
In a small saucepan over medium heat, warm the mango chutney over low heat.
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11
Add the coconut milk and stir well to combine.
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12
Stir in the zest, lime juice, sugar, cayenne, ginger and salt.
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13
Continue cooking until the ingredients are fully incorporated and the sauce has warmed through.
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14
Add some chopped cilantro and remove the saucepan from the heat.
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15
Transfer the sauce to a serving bowl and serve with the Ginger and Coconut Crusted Jumbo Shrimp.
