Coconut Crusted Prawns With Mango Salsa

6
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From one of our national supermarkets free monthly magazine December '17."

Original recipe yields 6 servings
OK
  • TO SERVE

Nutritional

  • 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

Step 1

Cut cheeks from mangoes and scoop out flesh and dice and place in a bowl.

Step 2

Scoop seeds from cucumber and discard seeds and dice cucumber.

Step 3

Wash and finely chop coriander root.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Garnish with chilli and coriander leaves and serve immediately with mango salsa and lime wedges.

Tips & Variations


No special items needed.

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