Ingredients
- 2 whole (400 grams) mango
- 1 cucumber (Lebanese cucumber, halved lengthways)
- 1 bunch coriander, with roots
- 2 limes, rind finely grated and juiced
- 1 tablespoon grated palm sugar
- 1 tablespoon fish sauce
- 1 1/2 cups panko breadcrumbs
- 1 cup shredded coconut
- 1 kilogram shrimp (green prawns, peeled and deveined and tails intact,I personally prefer to remove the tails)
- 1/2 cup all-purpose flour
- 3 large eggs, whisked
- Vegetable oil, for deep frying
- TO SERVE
- Red chilli, finely sliced
- Coriander leaves, extra
- Lime wedges
How to Make
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Step 1: Cut cheeks from mangoes and scoop out flesh and dice and place in a bowl.
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Step 2: Scoop seeds from cucumber and discard seeds and dice cucumber.
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Step 3: Wash and finely chop coriander root.
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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.
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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.
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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.
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Step 7: Garnish with chilli and coriander leaves and serve immediately with mango salsa and lime wedges.
We hope you enjoy this recipe!
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