Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 6 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1/2 cup plain flour
- 1kilograms green prawns, peeled, deveined, tails intact
- 1teaspoons red chilli, finely sliced (to serve)
- 1 bunch coriander, with roots
- 1 Lebanese cucumber, halved lengthways
- 2 mangoes
- 1 cup shredded coconut
- 2 limes, rind finely grated (and juiced)
- 1tablespoons fish sauce
- 3 eggs, whisked
- 1 1/2 cup panko breadcrumbs
- 1L vegetable oil (for deep frying)
- 1tablespoons palm sugar, grated
Method
Step 1 of 3
Cut cheeks from mangoes and scoop out flesh. Dice and place in a bowl. Scoop seeds from cucumber and discard. Dice cucumber. Wash and finely chop coriander root. Remove sprigs from coriander. Add cucumber, lime rind, juice, coriander, sugar and fish sauce to mango. Season to taste. Toss to combine.
Step 2 of 3
Combine breadcrumbs and coconut in a bowl. Lightly coat prawns with flour, dip in beaten egg and roll in coconut mixture. Place on a tray.
Step 3 of 3
Heat oil in a saucepan over medium- high heat. Cook prawns in batches for 3 minutes, or until golden and crisp. Remove with a slotted spoon and transfer to a paper towel-lined tray. Garnish with chilli and coriander leaves and serve immediately with mango salsa and lime wedges.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.