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Coconut prawn and mango salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savor coconut-crusted prawns over a colorful summer salad.
Ingredients:
  • 2 eggs, lightly whisked
  • 2 tsp finely grated fresh ginger
  • 45g (1/4 cup) rice flour
  • 130g (2 cups) shredded coconut
  • 500g peeled green prawns, tails intact
  • 1 lime, rind finely grated, juiced
  • 18.30 gm fish sauce
  • 10.00 gm brown sugar
  • 1 long fresh red chilli, thinly sliced
  • 75g (1/3 cup) coconut oil
  • 130g (2 cups) bean sprouts
  • 250.00 ml firmly packed fresh mint leaves
  • 250.00 ml firmly packed fresh coriander leaves
  • 1 large mango, thinly sliced
  • 1 large avocado, thinly sliced
Instructions:
  • In a shallow bowl, mix the eggs with 1 tsp of ginger. Prepare separate bowls with flour and shredded coconut. Coat each prawn by first dipping in flour, then egg, and finally pressing into coconut to coat evenly. Place them on a plate and repeat for the remaining prawns.
  • Mix together the lime juice, fish sauce, sugar, chili, and the rest of the ginger in a small bowl.
  • 1. Heat oil in a non-stick frying pan over medium heat. 2. Sauté prawns in two batches, turning occasionally, for 3-4 minutes until golden and fully cooked. 3. Place prawns on a paper towel-lined plate. 4. Garnish with lime zest and season to taste.
  • Assemble the Brussels sprouts, mint, coriander, mango, avocado, and prawns on a platter. Top with the dressing and serve promptly.

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