Gizzi Erskine’s Hawaiian Coconut Shrimp and Mango Salsa

Prep
25 mins
Cook
5 mins
Serves
4
Gizzi Erskine’s Hawaiian Coconut Shrimp and Mango Salsa

Ingredients

Prawns:

24 king prawns, peeled, deveined and butterflied

100g seasoned The Groovy Food Company Organic Coconut Flour

250g desiccated coconut

2 eggs, whisked

 

Salsa:

½ ripe but firm mango, cut into fine dice

½ bunch of coriander finely chopped

juice of 3 limes

4 tbsp fish sauce

1 large tbsp The Groovy Food Company Organic Coconut Sugar

1 red Thai chilli, finely chopped (de-seeding optional)

Directions:

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  1. Once you have peeled, deveined and butterflied your prawns, set out the flour, desiccated coconut and egg in three separate bowls.
  2. Take a prawn and coat it in the flour first, followed by the egg and lastly coat it with the coconut. Repeat until all the prawns are coated.
  3. Next make your salsa. Simply mix together the mango, coriander, lime juice, fish sauce, coconut sugar and chill in a bowl and set aside.
  4. When you are ready to cook, heat enough organic virgin coconut oil in a frying pan, over a medium heat, so that there is a 1cm thick layer of melted oil in the pan.
  5. Fry your prawns in batches of 4-5 for a couple of minutes on each side until they are nice and golden.
  6. Place on some kitchen paper to drain excess oil once cooked.
  7. Sprinkle with a little salt to finish and serve immediately. Dip the prawns into the salsa and try not to be too greedy!

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