Coconut Crumbed Prawns with Spicy Mango Sauce
Cook Time 45 minutes
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.