Method: Peel and de-vein prawns, leaving tails intact. Dip prawns in egg, coat in coconut. Cook prawns on heated oiled barbecue plate, uncovered, until browned and cooked through. Cook roti on heated oiled barbecue, uncovered, until browned. Mix all ingredients for turmeric coriander mayonnaise in small bowl.
Serve the barbecued prawns with turmeric coriander mayonnaise and roti.
Fihalhohi island resort / Club faru Nimal Kithsiri Executive Chef