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Coconut Tiger prawns with mango and lime salad

Ingredients

600g or 16 extra-large Whole Cooked Tropic Co Tiger Prawns

100g rocket and baby spinach leaf mix washed

½ medium mango, peeled, stone removed and sliced

1 avocado, cut in half, stone and skin removed and sliced

½ red onion, sliced

½ bunch mint, leaves picked

½ bunch coriander, leaves picked

1 long red chilli, thinly sliced

½ cup coconut oil

Marinade

100ml coconut milk

1/2 lime juice

Pinch of salt

Dressing

100ml coconut milk

1/2 lime, zest and juice

Pinch of salt

1 tsp sesame oil

½ tsp sugar

Coating

2 tbsp desiccated coconut

2 tbsp cornflour

Pinch of salt

Tip:  Use an air fryer for a healthier option.

Method

Step 1

In a medium sized bowl mix the marinade ingredients till combined, add prawns, set aside in the refrigerator.

Step 2

Combine all the dressing ingredients in a small bowl and mix well and set aside.

Step 3

For the coating, combine coating ingredients in a large bowl. Take the marinade mix out from the fridge and remove prawns using tongs, add to the coating mix and toss to cover prawns evenly.

Step 4

Add oil to frypan and heat over medium high heat.

Step 5

Fry prawns gently in oil for 1 minute each side or until crisp and warmed through, work in batches to avoid the oil from cooling down to fast.

Step 6

Place prawns on kitchen towel to drain off any excess oil.

Step 7

Place salad mix onto a large plate. Dress with avocado, mango, red onion, mint, coriander, and red chilli.

Step 8

Scatter prawns over the salad and drizzle with the dressing.