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!

What you’ll need

• 20 green prawns, peeled, tail on

• 1 cup shredded coconut

• 1 cup panko bread crumbs

• 1 egg

• Oil for frying

• Rocket

• Lemon juice

• Purchased mini papadums to serve
  

Mango Dip

3 tablespoons Praise traditional mayonnaise

1 tablespoons Rosella Fruit Chutney

1/2  teaspoon Keens Curry Powder

4 spring onions finely chopped

1/2  can mango slices

Papadums to serve

Method

1. For the dipping sauce combine mayonnaise, chutney, curry powder and spring onions. Remove 1/2 of the can of mango slices (drain lightly) and chop roughly. Add to mayonnaise mix and stir well, breaking down the pieces slightly.

2. Pat the prawns dry with paper towel. In a bowl, lightly whisk egg. Combine coconut and crumbs in another bowl.

3. Dip the prawns in the beaten egg and then into the coconut crumb mixture, pressing on firmly. Refrigerate for 30 minutes.

4. Heat oil in a shallow pan and shallow fry prawns (a few at a time), until they turn pink and are cooked through. Drain on paper towel.

5. Line a microwave  turntable with paper towel and arrange  5-6 papadums around the exterior. Cook on high for 45 seconds or until puffed and cooked through (see note).

6. Dress rocket with lemon juice and salt. Serve prawns with salad, dip and papadums on the side.

Tips:

• All microwaves are different so the papadums could take a longer or short time to cook. Start with 40 seconds and see how puffed and crispy they are, they could take up to 50 seconds. Cook them as close to serving time as possible.

• Frozen, peeled, green prawns are available at supermarkets and fish mongers and are a great time saver.

• Prawns can be prepared the day before. Keep tightly covered in the fridge. Cook when ready to serve.