Coconut Shrimp / Prawns with Spicy THAI Mango Sauce

Step 1

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.

Step 2

Peel and devein the shrimp / prawns. Sprinkle with salt and pepper.

Step 3

Whisk egg in a small bowl. Mix panko and coconut in another bowl.

Step 4

Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.

Step 5

Heat oil in a skillet (Note 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.

Step 6

Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds (Note 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.

Step 7

Remove onto a paper towel lined tray to drain.

Step 8

Serve warm with Spicy Mango Dipping Sauce!