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Crispy coconut prawn & mango salad

Crispy coconut prawn & mango salad on an oval dish

Crispy coconut prawn & mango salad

Name: Crispy coconut prawn & mango salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 160g raw king prawns peeled; 200ml coconut milk; 1 large lime ½ juiced, ½ cut into wedges to serve; 2 tsp sesame oil; ½ tsp caster sugar or honey; 2 large handfuls of watercress or baby spinach (or use a mixture); ½ mango stoned, peeled and sliced or cut into chunks; 1 small avocado stoned, peeled and sliced; ½ small red onion halved and thinly sliced; ½ small bunch of mint leaves picked; 1 large red chilli deseeded and thinly sliced; vegetable oil for frying; 2 tbsp desiccated coconut; 2 tbsp cornflour

Cassie Best

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Serves 2

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.2 out of 5.6 ratingsRate

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Add some zing to your day with this fresh and fruity crispy coconut prawn and mango salad. Full of flavour and colour, it's sure to brighten up lunchtime

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

160g raw king prawns

peeled
200ml coconut milk
1 large lime

½ juiced, ½ cut into wedges to serve
2 tsp sesame oil
½ tsp caster sugar

or honey
2 large handfuls of watercress

or baby spinach (or use a mixture)
½ mango

stoned, peeled and sliced or cut into chunks
1 small avocado

stoned, peeled and sliced
½ small red onion

halved and thinly sliced
½ small bunch of mint

leaves picked
1 large red chilli

deseeded and thinly sliced
vegetable oil

for frying
2 tbsp desiccated coconut
2 tbsp cornflour

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Nutrition: Per serving

kcal539
fat41g
saturates20g
carbs26g
sugars11g
fibre7g

high
protein14g
salt1g

Method

step 1

Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.
step 2

Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.
step 3

Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.
step 4

Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.
step 5

Drop one prawn into the oil; if it sizzles, add a few more, but don’t overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.

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A star rating of 4.2 out of 5.6 ratings

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