Coconut Crumbed Prawns with Spicy Mango Sauce

Cook Time 45 minutes

Servings 6


Vegetable oil, for deep frying

16 green prawns, peeled and deveined, tail left intact

½ cup of fine breadcrumbs

¾ cup desiccated coconut

½ cup of cup rice flour

2 eggs, whisked with a pinch of salt

Salt & white pepper

Thai basil or coriander, to serve

Spicy mango sauce

400g frozen mango, defrosted

1 long red chilli

1 tsp fish sauce

Juice and zest of 1 lime

2-3 tbsp coconut milk


Heat oil to 180°C in a deep fryer or wok.

In one bowl, combine the breadcrumbs and desiccated coconut. Place the rice flour in another bowl and eggs in the last bowl.

Lightly coat the prawns in rice flour and then in the egg mixture. Drain excess off and then coat in the desiccated coconut mixture, pressing the crumb into each prawn firmly.

Cook them in batches, frying the prawns and then drain on some paper towel. Season with salt.

For the mango sauce, blend all the ingredients together until smooth.

Serve prawns on a platter with mango sauce on the side.


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