Crispy Coconut Prawns with Mango Salsa

Here’s a deadly Crispy Coconut Prawn with Mango Salsa recipe for you to try at home. It makes for a delicious light fruity starter or summer entertaining sharing dish with your besties or your other half. Washed down with a chilled glass of white or a cold beer, these won’t last long on anyone’s plate! Lip-smackingly tasty, there’s no need for napkins!

Crispy Coconut Prawns with Mango Salsa

500g raw large prawns, shell off (you can use tail-on if you like (Tiger / King / Atlantic prawns))
50g flour (or a GF alternative if you need)
Sea salt & black pepper
2 eggs
100g panko breadcrumb (or use day old breadcrumbs either – just leave them dry out a little beforehand)
125g desiccated coconut
2 / 3 tbsps. of olive oil

For the Mango Salsa:
1 ripe mango
1 small red onion, finely chopped
2 tbsp sweet chilli sauce
handful fresh coriander
juice of 1 lime
s&p

Start with 3 medium bowls. Pop the flour in one & season generously with s&p. Beat the eggs in a second bowl. Combine the panko breadcrumb & the desiccated coconut in the third.
Pat the prawns dry with kitchen towel. Get yourself a little assembly line going on. Dip the prawns in the flour, then the egg & finally dredge it well in the panko/coconut mixture, pressing it in to help it stick – you want lots of coconut on there! Continue until all the prawns are coated.
Heat the oil in a wide non-stick pan & when good & hot add the prawns keeping them spread apart.
Cook for a couple of mins on each side until crispy & golden & cooked though.
While the prawns are cooking, make the salsa. Cube the mango finely & combine it in a bowl with the red onion, sweet chilli sauce, chopped fresh coriander, the juice of a lime & some sea salt & black pepper.
Serve the crispy coconut prawns as soon as they are done with the mango salsa on the side for dunking!

Little extras you need to know that make a Cookalicious recipe SO much more than just a recipe!
*Swap it Out – fresh mango is best for the salsa but of course you could substitute for tinned mango – just be sure to drain off that sweet syrupy liquid before you use them. You’ll get fresh mangos in all the supermarkets – fyi, often the sweetest juiciest ones are the one that look a little worse for wear!
*Other stone-fruit likes peaches & nectarines work really well in lieu of mango , as does pineapple, so get experimenting to see what combo does it for you!
*Something Different – feel free to leave out the salsa completely & serve with a simple yogurt sauce spiked with lime juice & zest. GLAM up your dish by toasting some coconut in the oven & dust it on top if you want to impress your guests!!
*Or serve with a simple lemon aioli – just combine some mayo with some s&p, some crushed garlic & lots of lemon zest.
*Choose whatever type of prawns you love – Tiger / King / Atlantic – I’ll be using Atlantic because I love their natural sweetness & soft meaty texture. Just remember to choose large prawns with no shell on. Have them deveined too so they are ready to go. Frozen prawns will work too – just remember to defrost them 1st & pat them dry with kitchen paper or you’ll end up with soggy prawns!! Oh & cooking them well spread apart on a good hot pan will help avoid any unwanted sogginess too!