Coconut Shrimp / Prawns with Spicy Thai Mango Sauce
Ingredients
Shrimp / Prawns
- 1 lb / 500 g whole prawns OR 12oz/350g peeled fresh prawns (Note 1)
- 1/4 tsp salt
- Black pepper
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup desiccated coconut (Note 2)
- Oil , for frying
Mango Sauce
- 1 cup (packed) fresh mango. roughly diced
- 2 tbsp cilantro/coriander , leaves and stems, roughly chopped
- 2 tbsp red onion or eschallots , finely chopped
- 1 tbsp fish sauce (or substitute with light or ordinary soy sauce)
- 1 tbsp sriracha (Note 3)
- 1 tsp red chilli , finely chopped (adjust to taste)
- 2 - 3 tbsp coconut milk (adjust for desired sauce consistency)
Instructions
- 1
Mango Sauce - Place ingredients in a small food processor (or blender or use a blender stick). Whizz until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
- 2
Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.
- 3
Whisk egg in a small bowl. Mix panko and coconut in another bowl.
- 4
Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.
- 5
Heat oil in a skillet (Note 4) over medium high heat. Toss in a clotted lump of panko/egg to test for heat - if it sizzles right away and floats to the top, then the oil is hot enough.
- 6
Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds (Note 5) until golden brown - start counting when you slide the first prawn in and remove the prawns from the oil in the order that you put them in.
- 7
Remove onto a paper towel lined tray to drain.
- 8
Serve warm with Spicy Mango Dipping Sauce!
