Gizzi Erskine’s Hawaiian Coconut Shrimp and Mango Salsa
Prep
25 mins Cook
5 mins Serves
4
25 mins Cook
5 mins Serves
4
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:
DOWNLOAD PDF- Once you have peeled, deveined and butterflied your prawns, set out the flour, desiccated coconut and egg in three separate bowls.
- 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.
- Next make your salsa. Simply mix together the mango, coriander, lime juice, fish sauce, coconut sugar and chill in a bowl and set aside.
- 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.
- Fry your prawns in batches of 4-5 for a couple of minutes on each side until they are nice and golden.
- Place on some kitchen paper to drain excess oil once cooked.
- Sprinkle with a little salt to finish and serve immediately. Dip the prawns into the salsa and try not to be too greedy!