1 table spoon mustard
1 egg yolk
3 fresh chillies
Peel the prawns and take the head off, leaving the end tail. Glad wrap and put them in the fridge.
Prepare the salad mix with some shredded carrot, sliced tomato, cucumber and lettuce. Store in the fridge. Make the chilli mayo by whisking the mustard, egg yolk and fresh chopped chilli together. Once mixed well, slowly pour in the vegetable oil. Turn the deep fryer on at 160 degrees or alternatively pour oil into a deep pan for deep-frying.
Beat the egg and coat the prawns first with the flour and then dip into the beaten egg. Spread the shredded coconut over the prawns. Deep fry in hot oil for about four minutes or until golden brown.
Put the chilli mayo on a plate with the salad to one side and the prawns on top. Drizzle the salad with a dressing of your choice and garnish with fresh coconut.
Coconut Palms Resort
Located only two minutes away from Port Vila’s town center, Coconut Palms Resort is a great spot for breakfast, lunch or dinner. It offers two dining options – the Navara Restaurant and the 5 Heads Café, which is named after an impressive five-headed tam-tam in the lobby entrance. Whether you are cozying up by the poolside with a bush lime juice, or enjoying a selection of gluten free treats, you will be surrounded by Vanuatu-themed décor. Wooden carvings grace the walls and even a replica of the Pentecost land diving tower is on display. You must try the Vanuatu-influenced selection of tapas that includes traditional simboro, manioc tartlets and tuluk! The extensive menu also offers light meals, pastas and pizza. Every evening, complimentary nibbles are served during happy hour at the Wild Pig bar and if you have never tried kava, you have your chance every Thursday at the garden’s nakamal. Melanesian Feasts are on every Tuesday.
Ph: 23696. www.facebook.com/coconutpalmsresortvanuatu