Crispy coconut prawn & mango salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
Showing items 1 to 3 of 6
- 160g raw king prawnspeeled
- 200ml coconut milk
- 1 large lime½ juiced, ½ cut into wedges to serve
- 2 tsp sesame oil
- ½ tsp caster sugaror honey
- 2 large handfuls of watercressor baby spinach (or use a mixture)
- ½ mangostoned, peeled and sliced or cut into chunks
- 1 small avocadostoned, peeled and sliced
- ½ small red onionhalved and thinly sliced
- ½ small bunch of mintleaves picked
- 1 large red chillideseeded and thinly sliced
- vegetable oilfor frying
- 2 tbsp desiccated coconut
- 2 tbsp cornflour
Nutrition: Per serving
- kcal539
- fat41g
- saturates20g
- carbs26g
- sugars11g
- fibre7ghigh
- protein14g
- salt1g
Method
step 1
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.
