Coconut-lime fried prawns with mango-peach jalapeño sauce

Updated on by mattsadmin
Print Recipe
 Coconut-lime fried prawns with mango-peach jalapeño sauce
Course Main Dish, Platter
Cuisine Modern Australian
Servings
as a shared platter
Ingredients
  • COCONUT-LIME FRIED PRAWNS
  • 1 cup panko bread crumbs
  • 3/4 cups sweetened shredded coconut
  • 1/4 cups flour use your favorite gluten free blend if needed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime zested
  • 1/2 teaspoon salt and pepper
  • 2 eggs beaten
  • 1/4 cup buttermilk
  • 500 G raw large prawns peeled + deveined tails left intact
MANGO-PEACH JALAPEÑO SAUCE.
  • 1 mango peeled + very finely diced
  • 1 peach pitted + finely diced
  • 1 jalapeño seeded + chopped
  • 1/3 cup sweet thai chili sauce
  • 2 tablespoon fresh basil chopped
  • 1 lime juiced
  • pinch of cayenne
  • pinch of salt
Course Main Dish, Platter
Cuisine Modern Australian
Servings
as a shared platter
Ingredients
  • COCONUT-LIME FRIED PRAWNS
  • 1 cup panko bread crumbs
  • 3/4 cups sweetened shredded coconut
  • 1/4 cups flour use your favorite gluten free blend if needed
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lime zested
  • 1/2 teaspoon salt and pepper
  • 2 eggs beaten
  • 1/4 cup buttermilk
  • 500 G raw large prawns peeled + deveined tails left intact
MANGO-PEACH JALAPEÑO SAUCE.
  • 1 mango peeled + very finely diced
  • 1 peach pitted + finely diced
  • 1 jalapeño seeded + chopped
  • 1/3 cup sweet thai chili sauce
  • 2 tablespoon fresh basil chopped
  • 1 lime juiced
  • pinch of cayenne
  • pinch of salt
Instructions
  1. n a bowl combine the mango, peach, jalapeño, sweet thai chili sauce, basil, lime juice, pinch of cayenne and pinch of salt. Give it all a good stir, taste and adjust as needed. If desired you can place the sauce in a blender and puree until you have a smooth sauce. Store in the fridge until the prawns are ready.
COCONUT-LIME FRIED PRAWNS
  1. In a medium bowl combine the Panko, shredded coconut, flour, crushed red pepper, lime zest, salt and pepper.
  2. In another smaller bowl whisk together the eggs and butter milk.
  3. Dip the prawns into the eggs and then dredge the shrimp through the Panko mixture, pressing gently to adhere. Place the shrimp on a plate and repeat with the remaining shrimp.
  4. Add enough canola oil or coconut oil to cover the bottom of a large heavy bottom skillet and heat to 170 degrees C, or medium heat. Fry the prawns in batches flipping after 1-2 minutes or until lightly golden. Place the prawns on a paper towel lined plate, repeat with the remaining prawns.
  5. Serve the prawns warm with the fiery mango-peach jalapeño sauce.
Written by mattsadmin