Bahamian-Style Prawn & Coconut Fritters with Calypso Sauce & Pickled Coconut Slaw - Ainsley Harriott

Ingredients

• 300g raw king prawns, cleaned, deveined, chopped
• 4-5 spring onions, finely chopped
• 1 stick of celery, very finely diced
• ½ medium green pepper, very finely diced
• ½ medium red pepper, very finely diced
• 2 cloves of garlic, minced
• ½ scotch bonnet or habanero chilli, deseeded, finely chopped
• zest from ½ lime, plus a little juice
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• 110g sifted plain flour
• 1 ½ tbsp lightly toasted desiccated coconut
• 1 ½ tsp baking powder
• ¾ tsp sweet (unsmoked) paprika or old bay seasoning
• 100-120ml coconut milk, milk or cold water
• sea salt & freshly ground pepper
• Vegetable oil, for deep frying
• For the Calypso Sauce
• 4-5 tbsp mayonnaise
• 1 tbsp ketchup
• ½ lime, for squeezing
• Caribbean Hot pepper sauce (preferably Scotch bonnet), to taste