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How to make Coconut prawn and mango salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 2 eggs, lightly whisked
  • 2 teaspoons finely grated fresh ginger
  • 45g (1/4 cup) rice flour
  • 130g (2 cups) shredded coconut
  • 500g peeled green prawns, tails intact
  • 1 lime, rind finely grated, juiced
  • 3 teaspoons fish sauce
  • 2 1/2 teaspoons brown sugar
  • 1 long fresh red chilli, thinly sliced
  • 75g (1/3 cup) coconut oil
  • 130g (2 cups) bean sprouts
  • 1 cup firmly packed fresh mint leaves
  • 1 cup firmly packed fresh coriander leaves
  • 1 large mango, thinly sliced
  • 1 large avocado, thinly sliced

Method

  • Step 1 Combine the eggs and 1 tsp of the ginger in a shallow bowl. Place the flour and shredded coconut in separate bowls. Holding a prawn by the tail, dip it into the flour and shake off excess. Dip into the egg, then press into the coconut to evenly coat. Transfer to a plate. Repeat with the remaining prawns.
  • Step 2 Combine the lime juice, fish sauce, sugar, chilli and the remaining ginger in a small bowl.
  • Step 3 Heat the oil in a non-stick frying pan over medium heat. Cook prawns, in 2 batches, turning, for 3-4 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Sprinkle with lime rind. Season.
  • Step 4 Arrange the sprouts, mint, coriander, mango, avocado and prawns on a platter. Drizzle with the dressing and serve immediately.