Prawns with Mango Coriander

• ¼ kilo (approx. 30 pieces/kilo sized) prawns, deveined and shelled, with tails intact
•  juice of half of lemon
•   salt and pepper to taste
•  bamboo skewers
• 11/2 cups MAYA All–Purpose Flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 ½ teaspoons sesame seeds
• 1 cup  water
• oil for frying

• 1/4 cup ripe mango, pureed
• 2 tablespoons finely chopped fresh coriander
• 1/4 cup cream + 1 1/2 teaspoons lemon juice
• ½ cup mayonnaise
• salt and pepper to taste
• wasabi to taste (optional)

Season prawns with lemon juice, salt and pepper.  Thread shrimp onto skewers.  Dredge shrimps in ½ cup of flour except its tail.  Set aside.  In a bowl, combine the remaining flour, baking powder, salt and sesame seeds until well blended.  Slowly add water and mix until the mixture becomes thick.  Dip the shrimp into the batter and deep fry until golden brown, turning skewer in circular motion to prevent the batter coating from falling apart.

Put all ingredients in a food processor and blend.  Taste and adjust seasoning as desired.