Name: Coconut prawns with summer salsa
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Summer salsa; 1 tablespoon sweet chilli sauce; juice of 1 lime; juice of ½ lemon; 1 teaspoon fish sauce; 1 mango, diced; 1/2 red onion, peeled and finely diced; 6 cherry tomatoes, finely diced; 1/2 long red chilli, deseeded and finely diced; handful coriander, finely chopped; 1 teaspoon sea salt; Coconut prawns; 3/4 cup flour, plus extra for dusting; 1/2 teaspoon salt; 1/2 teaspoon cayenne pepper; 1/4 teaspoon cumin; 1 egg, separated; 150 millilitre beer; 50 millilitre water, chilled; 1 cup desiccated coconut; 1 cup panko breadcrumbs; vegetable oil for frying; 30 -40 prawns deveined and shelled; cos lettuce leaves to serve

Coconut prawns with summer salsa

These scrumptious coconut prawns with summer salsa will be perfect served as a starter at your next dinner party

Skip to Recipe

Serves 8

Prep

30M

Cook

30M

Total

This recipe first appeared in Food magazine issue 75.

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Ingredients

Summer salsa

1 tablespoon sweet chilli sauce

juice of 1 lime

juice of ½ lemon

1 teaspoon fish sauce

1 mango, diced

1/2 red onion, peeled and finely diced

6 cherry tomatoes, finely diced

1/2 long red chilli, deseeded and finely diced

handful coriander, finely chopped

1 teaspoon sea salt

Coconut prawns

3/4 cup flour, plus extra for dusting

1/2 teaspoon salt

1/2 teaspoon cayenne pepper

1/4 teaspoon cumin

1 egg, separated

150 millilitre beer

50 millilitre water, chilled

1 cup desiccated coconut

1 cup panko breadcrumbs

vegetable oil for frying

30 -40 prawns deveined and shelled

cos lettuce leaves to serve

Method

1.To make the salsa, mix all the salsa ingredients together in a serving bowl and set it aside.

2.Place the flour in a bowl with the salt, cayenne pepper and cumin. Make a well in the centre and add the egg yolk and whisk in the beer until the mixture is smooth. Set the batter aside for half an hour to rest.

3.In another bowl, whisk the egg white until stiff peaks form. Stir the chilled water into the batter, then fold in the egg white.

4.In another bowl, mix together the coconut and the panko breadcrumbs.

5.Heat a wok over a medium heat with enough of the oil to deep-fry the prawns – you want the prawns to sizzle when they are fried but not burn, as they need to cook through. Test the temperature by dropping in a small dollop of batter – if it bubbles to the top but doesn’t go dark too quickly, then the oil is the right temperature for frying the prawns.

6.Dust the prawns in the extra flour, then dip them in the batter and roll them in the panko crumb mixture and drop them into the oil. Cook the prawns in batches for 1-2minutes on each side, or until they are golden and cooked through. Drain the prawns on paper towels.

7.Serve the prawns immediately in cos lettuce leaves with the summer salsa.

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Ingredients

Method

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