Coconut Crusted Prawns With Mango Salsa
September 18, 2018
"From one of our national supermarkets free monthly magazine December '17."
- TO SERVE
- Serving Size: 1 (376.7 g)
- Calories 405.1
- Total Fat - 12.9 g
- Saturated Fat - 5.7 g
- Cholesterol - 314 mg
- Sodium - 1391.1 mg
- Total Carbohydrate - 42.7 g
- Dietary Fiber - 4.3 g
- Sugars - 16.8 g
- Protein - 30.8 g
- Calcium - 150.7 mg
- Iron - 2.7 mg
- Vitamin C - 32.8 mg
- Thiamin - 0.2 mg
Cut cheeks from mangoes and scoop out flesh and dice and place in a bowl.
Scoop seeds from cucumber and discard seeds and dice cucumber.
Wash and finely chop coriander root.
Remove sprigs from coriander and add cucumber, lime rind, juice, coriander, sugar and fish sauce to mango and season to taste and toss to combine.
Combine breadcrumbs and coconut in a bowl and lightly coat prawns with flour and dip in beaten egg and foll in coconut mixture and place on a tray.
Heat oil in a saucepan ov3er medium-high heat and cook prawns in batches for 3 minutes, or until golden and crisp and remove with a slotted spoon and transfer to a paper towel lined tray.
Garnish with chilli and coriander leaves and serve immediately with mango salsa and lime wedges.
Tips & Variations
No special items needed.