Description
This Crispy Coconut Prawn & Mango Salad is a refreshing and vibrant dish combining tender prawns coated in a crispy coconut and cornflour crust with a zesty coconut milk dressing. Paired with fresh mango, creamy avocado, and a mix of watercress, mint, and chili, it’s a perfect balance of crunch, sweetness, and spice ideal for a light lunch or elegant starter.
Ingredients
Scale
Marinade and Dressing
- 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
Salad
- 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
Coating and Frying
- vegetable oil, for frying
- 2 tbsp desiccated coconut
- 2 tbsp cornflour
Instructions
- Prepare the prawns: Use a sharp knife to run down the back of each prawn and remove the grey 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, mix well, and let them marinate for 15 minutes.
- Make the dressing: In a separate bowl, combine the remaining coconut milk with the rest of the lime juice, sesame oil, caster sugar or honey, and a pinch of salt.
- Arrange the salad base: Divide the watercress or spinach evenly between two plates. Top with the mango slices, avocado slices, red onion, mint leaves, and sliced red chilli.
- Prepare the coating: Pour 1-2 cm of vegetable oil into a large saucepan and heat over medium. In a mixing bowl, combine the desiccated coconut and cornflour with a pinch of salt.
- Coat the prawns: Drain the prawns from the marinade and toss them in the coconut and cornflour mixture until well coated. Shake off any excess coating.
- Fry the prawns: Test the oil by dropping one prawn in – if it sizzles immediately, add a few prawns without overcrowding the pan. Fry each side for 1-2 minutes until golden and crispy. Remove and drain on kitchen paper. Repeat for all prawns.
- Assemble and serve: Scatter the crispy prawns over the plated salad and drizzle evenly with the prepared coconut lime dressing. Serve immediately with lime wedges on the side.
Notes
- Removing the prawn vein ensures a cleaner taste and better presentation.
- Do not overcrowd the pan when frying to maintain the oil temperature and crispiness.
- You can substitute watercress with baby spinach or mixed salad greens for different flavor profiles.
- The dressing can be adjusted by adding more lime juice or honey according to taste.
- Serve immediately after frying to keep the prawns crispy.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Fusion
Keywords: coconut prawn salad, crispy prawns, mango salad, tropical salad, seafood salad, coconut milk dressing
