Description
Delight your taste buds with crispy coconut shrimp/prawns served with a spicy Thai mango sauce. This recipe brings together the sweetness of mango with the crunch of coconut for a perfect appetizer or main dish.
Ingredients
Units
Scale
Coconut Shrimp/Prawns:
- 1 lb / 500 g whole prawns OR 12 oz/350 g peeled fresh prawns
- 1/4 tsp salt
- Black pepper
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup desiccated coconut
- Oil, for frying
Mango Sauce:
- 1 cup fresh mango, roughly diced
- 2 tbsp cilantro/coriander, 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
- 1 tsp red chili, finely chopped
- 2–3 tbsp coconut milk
Instructions
- Mango Sauce: Place ingredients in a small food processor or blender. Blend until smooth. Adjust seasoning and consistency with coconut milk.
- Prepare Shrimp/Prawns: Peel and devein, season with salt and pepper.
- Breading: Whisk egg in a bowl. Combine panko and coconut in another bowl. Dip prawns in egg, coat with panko mixture.
- Frying: Heat oil in a skillet. Fry prawns until golden brown, about 45 seconds.
- Serve: Drain on paper towels and serve with Spicy Mango Dipping Sauce.
Notes
- Fresh shrimp/prawns are recommended for best results.
- Desiccated coconut provides a crunchy texture to the dish.
- Sriracha can be substituted with another hot sauce, adjusting for flavor.
- Use enough oil for frying, but not to submerge prawns completely.
- Ensure prawns are not overcooked to maintain their texture.
- To make ahead, store in a single layer and reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 315 kcal
- Sugar: 10g
- Sodium: 680mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 150mg
