Coconut Shrimp / Prawns with Spicy THAI Mango Sauce
Crunchy coconut shrimp / prawns with a spicy Thai inspired Mango Sauce! These are shallow fried, not deep fried and the prawns cook VERY fast. These reheat really well! Refer to Note 6 for make ahead instructions. I made the sauce using Keitt mangoes because I think the slight tang is perfect for th
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Bahan-bahan
- 1 lb / 500 g whole prawns OR 12oz/350g peeled fresh prawns ((Note 1))
- 1/4 tsp salt
- Black pepper
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/2 cup desiccated coconut ((Note 2))
- Oil (, for frying)
- 1 cup (packed) fresh mango. roughly diced
- 2 tbsp cilantro/coriander (, leaves and stems, 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 ((Note 3))
- 1 tsp red chilli (, finely chopped (adjust to taste))
- 2 - 3 tbsp coconut milk ((adjust for desired sauce consistency))
Langkah-langkah
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Mango Sauce: Place ingredients in a small food processor (or blender or use a blender stick). Whizz until smooth. Adjust salt and spice to taste. Use coconut milk to adjust the consistency.
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Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.
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Whisk egg in a small bowl. Mix panko and coconut in another bowl.
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Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.
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Heat oil in a skillet (Note 4) over medium high heat. Toss in a clotted lump of panko/egg to test for heat - if it sizzles right away and floats to the top, then the oil is hot enough.
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Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds (Note 5) until golden brown - start counting when you slide the first prawn in and remove the prawns from the oil in the order that you put them in.
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Remove onto a paper towel lined tray to drain.
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Serve warm with Spicy Mango Dipping Sauce!
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