Crispy Coconut Prawns with Mango Avocado Salad

Name: Crispy Coconut Prawns with Mango Avocado Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: 160 g raw king prawns, peeled; 2 large handfuls watercress or baby spinach; 1/2 mango, peeled and sliced; 1 small avocado, peeled and sliced; 1/2 small red onion, thinly sliced; 1 large red chili, thinly sliced; 1/2 bunch mint leaves; 200 ml coconut milk; 1 large lime, juiced and cut into wedges; 2 tsp sesame oil; 1/2 tsp caster sugar or honey; 2 tbsp desiccated coconut; 2 tbsp cornflour; 240 ml vegetable oil, for frying

This fresh prawn and mango salad balances crisp coconut-coated prawns with creamy avocado, peppery greens, and a bright lime-coconut dressing. It is light enough for lunch but satisfying enough for dinner, with sweet, spicy, and tangy flavors in every bite.

Servings2 Portions

Prep Time20 Mins

Cook Time15 Mins

Difficulty

Intermediate

Ingredients

raw king prawns, peeled
160 g
watercress or baby spinach
2 large handfuls
mango, peeled and sliced
0.5
avocado, peeled and sliced
1 small
red onion, thinly sliced
0.5 small
red chili, thinly sliced
1 large
mint leaves
0.5 bunch
coconut milk
200 ml
lime, juiced and cut into wedges
1 large
sesame oil
2 tsp
caster sugar or honey
0.5 tsp
desiccated coconut
2 tbsp
cornflour
2 tbsp
vegetable oil, for frying
240 ml

Step-by-Step Instructions

Slice along the back of each prawn with a small sharp knife and remove the dark vein. Whisk the coconut milk until smooth, then pour half into a bowl with the prawns. Add half of the lime juice and a pinch of salt, toss well, and let marinate for 15 minutes.

Make the dressing by whisking the remaining coconut milk with the rest of the lime juice, sesame oil, sugar or honey, and a small pinch of salt. Set aside.

Divide the watercress or baby spinach between two serving plates. Arrange the mango, avocado, red onion, mint leaves, and sliced chili over the greens.

Pour enough vegetable oil into a large saucepan to come 1 to 2 cm up the sides and heat over medium heat. In a shallow bowl, combine the desiccated coconut, cornflour, salt, and black pepper. Lift the prawns from the marinade, let the excess drip off, then coat them in the coconut mixture.