Coconut Crumbed Prawns On A Bed Of Mango, Cucumber & Chilli Salsa With Lettuce Cups With A Herb And Chilli Mayo
Time to cook: 20 minutes | Serves: 2
Ingredients:
12 peeled green prawns with tails attached
1 egg, beaten well
½ cup all purpose flour
1 cup dry shredded coconut
¼ cup cooking oil, for frying
½ cup of mayonnaise
1 Mango, peeled and diced
1 Continental cucumber, diced
1 red chilli, thinly sliced
1 head of cos lettuce, leaves picked
Amazing Asian Salad topper
Herbs & Chilli Mayo dressing:
½ cup of mayonnaise
2 tbsp of spring onion or coriander stems, finely chopped
1 bird’s eye chilli, finely chopped. Optional: deseed to reduce the heat.
Procedure:
Mix the mango, cucumber and chilli in a bowl. Set aside.
Mix the mayonnaise, herbs and chilli in another bowl. Set aside.
Crumb the prawns: one by one cover the prawn in all-purpose flour, dip into the beaten egg, and cover with dry shredded coconut.
After prawns are crumbed, fry in hot oil for 1-2 minutes on each side. Set aside.
Assemble the mango salad and cos lettuce on a plate. Add the prawns.
Drizzle or dollop the mayo dressing and top with Amazing Asian Salad topper.