Coconut Shrimp / Prawns with Spicy THAI Mango Sauce
Total Time
30 minutes
Prep Time
20 minutes
Cook Time
10 minutes
Rating
4.96 out of 5 stars
(25)
Ingredients
- 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)
- 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)
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Preparation
Step 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.
Step 2
Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.
Step 3
Whisk egg in a small bowl. Mix panko and coconut in another bowl.
Step 4
Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.
Step 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.
Step 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.
Step 7
Remove onto a paper towel lined tray to drain.
Step 8
Serve warm with Spicy Mango Dipping Sauce!
Step 9
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