Introduction

This crispy coconut prawn and mango salad is a vibrant and refreshing dish that combines tender prawns with tropical flavors. The prawns are coated in desiccated coconut and fried to golden perfection, served atop a colorful salad with avocado, mint, and chili. It’s perfect for a light lunch or a flavorful starter.

A large white oval plate is filled with a fresh salad that has several distinct layers. The base layer is made of bright green leafy watercress and mint leaves spread all over the plate. On top of this are slices of pale yellow mango and light green avocado placed evenly around the plate. Thin rings of purple-red onion and small red chili slices are scattered across for color contrast. The top layer consists of golden brown, crispy fried shrimp, each piece looking crunchy and textured. A few drizzles of white creamy dressing are visible on some shrimp and salad. The plate is set on a white marbled surface with two lime wedges placed just beside the plate photo taken with an iphone --ar 4:5 --v 7

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 to remove the grey vein. 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: Meanwhile, mix the remaining coconut milk with the rest of the lime juice, sesame oil, caster sugar or honey, and a pinch of salt to make the dressing.

Step 3: Arrange the watercress or spinach on two plates. Top with mango, avocado, red onion, mint leaves, and sliced chilli.

Step 4: Pour 1–2cm of vegetable oil into a large saucepan and heat over medium heat. Combine the desiccated coconut with cornflour, seasoning lightly with salt.

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

Step 6: Test the oil by dropping in one prawn—it should sizzle immediately. Fry the prawns in batches for 1–2 minutes on each side until crisp and golden. Drain on kitchen paper.

Step 7: Scatter the crispy prawns over the salad and drizzle with the prepared dressing. Serve immediately with lime wedges.

Tips & Variations

For extra crunch, use fresh desiccated coconut if available and toast it lightly before coating the prawns.

Substitute the watercress or spinach with mixed greens or rocket for a different flavor.

Add chopped coriander along with mint for an herbal twist.

If you prefer less heat, reduce or omit the red chilli slices.

Storage

This salad is best eaten fresh to enjoy the crispiness of the prawns. If necessary, store the prawns and salad components separately in airtight containers in the refrigerator for up to one day. Reheat the prawns gently in a hot oven to keep them crispy, but avoid microwaving as this can make them soggy. Dress the salad just before serving.

FAQs

Can I use frozen prawns for this recipe?

Yes, thaw frozen raw prawns completely before marinating and cooking. Pat them dry to ensure the coating sticks well and they fry crisp.

What can I use instead of coconut milk?

Coconut milk gives this dish its distinct flavor and helps tenderize the prawns, but you can substitute with plain yogurt or a mix of milk and a little coconut extract if needed, though the taste will differ slightly.