Coconut Prawns with Mango Dip and Rocket

These juicy prawns with a crispy, slightly sweet coconut crumb are perfect with the curry mango sauce and peppery rocket salad. A fantastic dinner party starter or serve a platter of these delicious prawns as a finger food and watch them disappear!

Prep Time: 20 minutes

Cooking Time: 10 minutes

Serves: 4 as a starter

Ingredients

For the prawns & salad

• 20 green prawns, peeled, tails left on

• 1 cup shredded coconut

• 1 cup panko breadcrumbs

• 1 egg, lightly whisked

• Oil for frying

• Rocket (arugula)

• Lemon juice

• Purchased mini papadums, to serve

For the mango dip

• 3 tablespoons Praise traditional mayonnaise

• 1 tablespoon Rosella Fruit Chutney

• ¼ teaspoon Keens Curry Powder

• 4 spring onions, finely chopped

• ½ can mango slices (drained lightly)

  
  

Method

1. Make the mango dip – In a bowl, combine the mayonnaise, chutney, curry powder, and spring onions. Roughly chop the mango slices (from ½ a can) and add to the bowl. Stir well, breaking down the mango pieces slightly.

2. Prepare the prawns – Pat the prawns dry with paper towel. Place the beaten egg in one bowl, and combine the shredded coconut and panko breadcrumbs in another.

3. Coat the prawns – Dip each prawn into the egg, then into the coconut crumb mixture, pressing firmly to adhere. Place on a plate and refrigerate for 30 minutes.

4. Cook the prawns – Remove praws from the fridge 10 minutes before cooking. Heat oil in a shallow pan. Shallow fry the prawns a few at a time until they turn pink and are cooked through. Drain on paper towel.

5. Cook the papadums – Line a microwave turntable with paper towel and arrange 5–6 papadums around the edge. Microwave on high for 45 seconds (or until puffed and cooked through – see Tips below).

6. Assemble the salad – Dress the rocket with lemon juice and a pinch of salt.

7. Serve – Arrange the prawns on a plate with the rocket salad, mango dip, and papadums on the side.

   
   

Tips

• Microwave papadums – All microwaves vary. Start with 40 seconds and check; they may take up to 50 seconds. Cook as close to serving time as possible.

• Time saver – Frozen, peeled green prawns are available at supermarkets and fishmongers – a great time saver.

• Make ahead – Prawns can be prepared (coated and refrigerated) the day before. Keep tightly covered in the fridge, then cook when ready to serve.