Coconut prawn salad

Cooking Salads Coconut prawn salad

Weve given crumbed prawns a tasty twist that works well with the sweet roasted capsicum and chilli-lime mayo.

Lables: Fish free Gluten free Lactose free Peanut free Sesame free Tree nut free Wheat free
  1. Combine prawns and egg in a bowl. Place coconut on a plate. Dip prawns, 1 at a time, in coconut.
  2. Heat the oil in a large frying pan over medium-high heat. Cook the prawns for 1-2 minutes each side or until golden and cooked through.
  3. Combine the mayonnaise and water in a small bowl. Divide the avocado, salad mix, prawns and capsicum among serving plates. Drizzle over the dressing.

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24 peeled medium green prawns
1 egg, lightly whisked
45g desiccated coconut
60ml vegetable oil
1/3 cup bought chilli-lime mayonnaise
2 tbsp cold water
1 avocado, halved, stone removed, peeled, thickly sliced
140g pkt salad mix
100g roasted capsicum, thinly sliced

Adv

Autors
Preparation time
15
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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