Coconut Prawns with Spicy Mango Salsa

By February 9, 2017June 29th, 2020Seafood
Coconut Prawns with Spicy Mango Salsa, cooking-meals-for-one

This Salsa is SO deliciously tasty, you can eat it straight out of the bowl. Partnered with crunchy coconut prawns/scrimp, OMG they are so good.


  • 8-10 medium green prawns
  • cracked rock salt
  • cracked black pepper
  • 1 egg
  • 2 tbsp of panko breadcrumbs
  • 3 tbsp of desiccated coconut

oil for shallow frying 

  • 1 Tbsp coconut oil and 1Tbsp vegetable oil

Mango Salsa

  • ½  mango fresh or frozen (approx. ½  cup)
  • 1 tablespoon of coriander/cilantro,
  • ½  tablespoon fish sauce
  • *½ + ½ tablespoons, small red onion (reserve ½  tbsp.) 
  • ½ tablespoon Sriracha (hot chilli sauce)
  • ½ red chilli (reserve pinch to garnish)
  • 1 tablespoon coconut cream
  • Garnish:
  • 1 tablespoon kaffir lime leaf, finely chopped
  • 1 tablespoon mint, finely chopped
  • ½ tablespoon reserved chopped onion
  • reserved red chilli
  • coriander leaves
  • add a squeeze of lime juice

Mix all the above together, then just before serving give it a final chop, then sprinkle over the top  of salsa, garnish with coriander leaves


Make mango salsa

  • Blend all ingredients *except the reserved onion and chilli*, to a smooth consistency
  • Place in serving bowl, sprinkle with the garnish, stir slightly and add a squeeze of lime, then place coriander/cilantro leaves on top


  • Peel and devein prawns/shrimp leaving the tail intact. Sprinkle the prawns/shrimp with cracked salt and pepper and stand aside
  • Beat egg in a small bowl
  • Add Panko breadcrumbs and coconut to a ziplock bag, shake to combine
  • Dip the prawns/shrimp into the egg mixture, then place into the coconut/breadcrumb mixture, squeeze the mixture slightly onto each prawn/shrimp to coat well, shake off excess crumbs. Lay prawns separately on a plate, cover with cling wrap and refrigerate till ready to use.
  • Heat oils in a heavy pan over medium-high heat (if too high it will burn the crumbs)
  • Cook prawns/shrimp until golden each side, (approx. 1-2 minute depending on size) do not overcook prawns as it will make them tough, drain prawns on a paper towel, serve with mango salsa.


  • Coconut oil adds extra flavour to the prawns.
  • This Salsa is also great with chicken or pork.
  • I adapted this recipe from a favourite of mine from Recipe tin Eats, Nagi has a way of putting great food on the table

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