Coconut Prawns + Mango & Potato Salad
Tasty, quick and delicious. It feels like your eating a variety gourmet meal, without the hours of work and thats what I really like about cooking is when you can make something so yummy, yet so quickly.
- 500g prawns (will serve 3-4 people) – peeled
- Almond meal
- Gluten Free bread crumbs (optional)
- Herbs/Spices of choice (I used himalayn salt, pepper, oregano)
- Shredded coconut
- Vegetable oil
- 2 x egg (whisked)
- Honey (optional)
Heat a pan to medium and pour in a bit of vegetable oil (you don’t want to deep fry – you want to shallow fry) Combine almond meal, GF bread crumbs and shredded coconut along with herbs and spices of your choice. After you coat/dip your peeled prawns into your whisked egg mixture, place the prawns then in your combined dry mixture from above and coat and then place in your pan and shallow fry on one side from 3-5 minutes and then the other side. Once browned, place on a plate with paper towels to soak up any excess oil. Continue until all prawns are cooked. I squeeze a little bit of honey over the prawns when serving for extra taste.
- Frozen mango
- rocket & spinach
- lemon juice
- 5 potatoes cut into cubes and boiled
Combine boiled potatoes with mayo, dill and pepper – mixed and serve onto your plate.
Combine all other ingredients of frozen mango, rocket/spinach, avocado with squeezed lemon juice and once combined place on plate ready to serve.