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Prawn, Avocado and Mango Salad

Sun, 4 December 2022

Prawn, Avocado and Mango Salad

INGREDIENTS:

400g uncooked peeled good quality prawns
2 eggs whisked
1 cup of flour
1 cup of Panko bread crumb
1/2 cup desiccated coconut
Oil for frying
1 large mango diced
1 large ripe avocado sliced
Lettuce leaves
250g cherry tomatoes, halved
1/2 red onion, finely sliced
1/2 cucumber thinly sliced
1 tablespoon finely chopped coriander leaves
 
For the dressing:
6 tablespoons mayonnaise
1 tablespoon siracha sauce
Juice of 1 lime
1 tablespoon sweet chilli sauce
 
METHOD:
1. Start by breading the prawns - place the flour and egg in separate bowls.
2. Mix the desiccated coconut and panko together in a separate bowl.
3. Dip the prawns individually in the flour mixture followed by the egg mixture and lastly the coconut and panko mixture.
4. Set aside on a plate,
5. Heat a non-stick frying pan to medium heat, add 4-5 tablespoons of vegetable oil, place prawns on the pan and fry on both sides till golden brown. Remove and set aside on kitchen paper.
6. Place all the ingredients for the dressing in a bowl and mix well.
7. Divide the lettuce between 6 bowls, place the tomatoes, red onion, cucumber and avocado around the bowls.
8. Divide and place the cooked prawns in the middle of each of the bowls.
9. Top with the dressing and a sprinkle of chopped coriander.

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