Description
This recipe features crispy coconut prawns served on a fresh and vibrant mango salad, dressed with a zesty lime and sesame oil dressing. The prawns are marinated in coconut milk, coated in desiccated coconut and cornflour, then shallow-fried to golden perfection. Combined with creamy avocado, juicy mango, peppery watercress, and a hint of chilli, this dish balances tropical flavors with crunchy textures for a light and refreshing meal.
Ingredients
Scale
For the Prawns and Marinade
- 160g raw king prawns, peeled
- 200ml coconut milk
- ½ large lime, juiced
- Pinch of salt
For the Dressing
- 200ml coconut milk (remaining half)
- ½ large lime, juiced
- 2 tsp sesame oil
- ½ tsp caster sugar or honey
- Pinch of salt
For the Salad
- 2 large handfuls watercress or baby spinach (or mixture)
- ½ mango, stoned, peeled and sliced or chunked
- 1 small avocado, stoned, peeled and sliced
- ½ small red onion, halved and thinly sliced
- ½ small bunch mint, leaves picked
- 1 large red chilli, deseeded and thinly sliced
For Frying
- Vegetable oil, for frying (enough for 1-2cm depth in pan)
- 2 tbsp desiccated coconut
- 2 tbsp cornflour
- Seasoning (salt and pepper) to taste
Instructions
- Prepare the prawns: Run a sharp knife down the back of each prawn to remove the grey vein. Whisk the coconut milk until smooth, then transfer half to a bowl. Add the prawns, half the lime juice, and a pinch of salt to marinate. Mix well and set aside for 15 minutes.
- Make the dressing: In another bowl, combine the remaining coconut milk with the remaining lime juice, sesame oil, caster sugar or honey, and a pinch of salt. Stir until smooth and set aside.
- Prepare the salad base: Divide the watercress or spinach between two serving plates. Top with sliced mango, avocado, red onion, mint leaves, and sliced red chilli to create a colorful bed for the prawns.
- Heat the oil for frying: Pour vegetable oil into a large saucepan to a depth of 1-2 cm. Heat over medium heat until hot enough for frying (test by dropping a small piece of coating mixture; it should sizzle immediately).
- Coat the prawns: In a bowl, mix the desiccated coconut with cornflour and season with salt and pepper. Drain the prawns from the marinade and toss them in the coconut and cornflour mixture, shaking off any excess coating.
- Fry the prawns: Carefully add a few prawns to the hot oil without overcrowding. Fry for 1-2 minutes per side or until golden and crispy. Transfer to a plate lined with kitchen paper to drain. Repeat with remaining prawns.
- Assemble and serve: Scatter the crispy coconut prawns over the prepared salad. Drizzle the dressing evenly on top. Serve immediately with lime wedges on the side for extra zing.
Notes
- Ensure the oil is hot before frying to attain a crispy crust.
- Do not overcrowd the pan when frying to maintain oil temperature and even cooking.
- The marinade for the prawns should not be too long to avoid overpowering the delicate prawn flavor.
- Use ripe but firm mango and avocado for best texture contrast.
- The salad and fried prawns are best served immediately for maximum crispiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Fusion (tropical/Asian-inspired)
Keywords: coconut prawns, mango salad, crispy prawns, tropical salad, fried prawns, fresh mango avocado salad, coconut milk marinade
