Ingredients

160g raw king prawns, peeled

200ml coconut milk

1 large lime, ½ juiced, ½ cut into wedges to serve

2 tsp sesame oil

½ tsp caster sugar or honey

2 large handfuls of watercress or baby spinach (or use a mixture)

½ mango, stoned, peeled and sliced or cut into chunks

1 small avocado, stoned, peeled and sliced

½ small red onion, halved and thinly sliced

½ small bunch of mint, leaves picked

1 large red chilli, deseeded and thinly sliced

Vegetable oil, for frying

2 tbsp desiccated coconut

2 tbsp cornflour

Instructions

Step 1: Run a sharp knife down the back of each prawn and remove the grey digestive line. Whisk the coconut milk until smooth, then pour half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well, and set aside to marinate for 15 minutes.

Step 2: Mix the remaining coconut milk with the rest of the lime juice, sesame oil, sugar or honey, and a pinch of salt to make the dressing.

Step 3: Divide the watercress or spinach between two plates. Arrange the mango, avocado, red onion slices, mint leaves, and sliced chillies evenly on top.

Step 4: Pour oil to a depth of 1-2cm into a large saucepan and heat over medium. Combine the desiccated coconut with the cornflour and a little seasoning in a bowl.

Step 5: Drain the prawns from the marinade and toss them in the coconut and cornflour mixture, shaking off any excess coating.

Step 6: Test the oil by dropping one prawn in; if it sizzles, fry a few more without overcrowding the pan. Cook the prawns for 1-2 minutes on each side until crisp and golden, then transfer to a plate lined with kitchen paper to drain.

Step 7: Once all prawns are cooked, scatter them over the salad and drizzle the dressing on top. Serve immediately with lime wedges.

Storage

This salad is best enjoyed fresh for optimal crispness and flavor. Leftover cooked prawns can be stored in an airtight container in the refrigerator for up to 24 hours but may lose their crunch. Store salad ingredients separately to prevent wilting. Reheat prawns briefly in a hot pan if needed, but avoid microwaving as it can make them rubbery.

FAQs

Can I prepare this salad ahead of time?

It’s best to prepare the salad and prawns just before serving to maintain freshness and crispiness. You can marinate the prawns a few hours ahead but fry them at the last minute.

What can I use if I don’t have desiccated coconut?

If you don’t have desiccated coconut, finely chopped unsweetened coconut flakes can be used, or you can coat the prawns with plain cornflour alone for a lighter crunch.