Coconut prawns
The food of Australia is just as good as the climate with an abundance of exotic fruit, macadamia nuts and, of course, seafood. While we might not all be able to travel to the tropics, we can certainly cook some of their food, to bring a little bit of sunshine into the Kiwi home!
1 cup thread coconut
2 egg whites, whisked
1/4 cup flour
Salt and white pepper
1/2 tsp chilli powder
24 green prawn cutlets
1 mango, roughly chopped (or 400g can mango, drained)
1 tbsp lemon juice
1/2 red onion, finely chopped1/4 cup chopped fresh coriander
1/2 cup sweet chilli sauce
Oil for deep frying
1. Place coconut, egg whites and flour in separate shallow bowls. Mix salt, pepper and chilli powder into the flour.
2. Dip prawns into seasoned flour, then into egg white and lastly the coconut.
3. Combine mango, lemon juice, red onion, coriander and sweet chilli sauce in a small bowl.
4. Heat oil in a large saucepan to a depth of 3cm.
5. Once oil is hot, quickly fry prawns until coconut is golden and prawns are pink. Transfer prawns to a plate lined with paper towels to drain.
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