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Preparation time 30 minutes *cooking time 10 minutes

1 kg large uncooked prawns
2 eggs, beaten lightly
1 cup (70g) Shredded Coconut
6 potato Roti, to Serve

Ingredients for Turmeric Coriander Mayonnaise
1/4 teaspoon Ground turmeric
2 tablespoons boiling water
1 Clove garlic, crushed
2 teaspoons finely grated lemon rind
1/2 cup (150g) Mayonnaise
2 tablespoons finely chopped fresh coriander

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

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