Vickys Oven-Fried Coconut Prawns & Mango Sauce, GF DF EF SF NF
Coconut Shrimp is a popular snack recipe but served with some rice or a salad can be a pretty decent lunch dish. The breadcrumbs help soak up the oil that naturally comes out of the coconut and make the coating a bit crispier. You can use rolled oats for the same purpose. Grind them up a little bit first but don't turn them into flour! Very moreish!
Ingredients
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some coconut milk
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8 tbsp cornflour / corn starch
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120 g desiccated / shredded coconut
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80 g gluten-free breadcrumbs
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1 tsp each salt & pepper
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200 g diced mango
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160 ml coconut milk
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2 tsp lime juice
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1 green chilli / jalepeño, finely chopped
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4 tsp agave nectar / maple syrup or to taste
Cooking Instructions
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1
Preheat the oven to gas 6 / 200C / 400F and lay a wire rack over a baking tray
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2
Put out 3 shallow bowls and use the first one for the cornflour, salt and pepper, the 2nd for the milk and in the last one, mix together the coconut and breadcrumbs
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3
First dredge the prawns in the cornflour
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4
A quick dip in the milk
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5
Then coat in the coconut and crumbs. Pat it on well
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6
Lay on the wire rack and put in the oven for 15 minutes until the prawns are pink and the breading is golden. Keep an eye on them as the coconut can go from golden to burnt quite quickly
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7
Perfect!
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8
Meanwhile make the mango dipping sauce by putting all of the remaining ingredients in a blender and pureeing smooth
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9
Serve the prawns hot with the sauce and a salad
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10
The kids will love this sweet meal!
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Comments (3)
Thanks for sharing :-)