125g white breadcrumbs
1⁄2 tsp chilli powder
3 tsp cumin seed, lightly crushed
sprinkling crushed chillies
zest and juice 1 lime
, plus wedges to serve
about 20 large prawns
, shells off but tails still on
2 tbsp seasoned flour
vegetable or groundnut oil, for frying
bunch coriander, roughly chopped
6 tbsp mayonnaise
Mix the breadcrumbs, chilli powder, cumin, crushed chillies, if using,and lime zest with 1⁄2 tsp salt and lots of black pepper. Spread over aplate. Toss the prawns in the flour, then dip them into the egg and theninto the crumbs. Shake off excess crumbs. Can be chilled in one layerfor up to one day ahead.
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.