If you’ve ever wished your taste buds could take a quick holiday to a bustling coastal market, this dish is your boarding pass. The citrus kick of Greenfields Lime Powder lifts the sweetness of prawns and coconut milk, while a crisp golden batter gives way to soft, juicy bites. Dip them into a fresh mango-lime sauce and you’ll wonder why you ever settled for ordinary seafood snacks. It’s a tropical carnival in your mouth, no flight required.
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
For the fritters:
250g raw king prawns, finely chopped
100ml coconut milk
60g plain flour
1 tsp Greenfields Lime Powder
1 tsp Greenfields Ground Coriander
1 spring onion, finely chopped
1 red chilli, deseeded & finely chopped
1 tbsp fresh coriander leaves, chopped
1 egg (or egg substitute if needed)
1 tsp Greenfields Himalayan Pink Salt (Fine)
Vegetable oil for shallow frying
For the mango-lime dipping sauce:
1 ripe mango, peeled and diced
Juice of 1 fresh lime
1 tsp Greenfields Lime Powder
1 tbsp Greek yoghurt
1 tsp honey
In a large mixing bowl, combine chopped prawns, coconut milk, flour, Greenfields Lime Powder, ground coriander, spring onion, chilli, fresh coriander, egg, and salt. Mix to form a thick batter.
Heat 1cm vegetable oil in a large frying pan over medium-high heat.
Drop heaped tablespoons of batter into the oil, flatten slightly, and fry for 2–3 minutes each side until golden and cooked through. Drain on kitchen paper.
Meanwhile, blitz mango, lime juice, Greenfields Lime Powder, yoghurt, and honey in a blender until smooth.
Serve fritters hot with the mango-lime dipping sauce on the side.
Calories: 285 kcal
Protein: 17g
Fat: 15g
Carbohydrates: 20g
Sugars: 6g
Fibre: 2g
Salt: 1.1g
The ingredients used in this recipe could also be used to create…
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