How To Make Crispy Coconut Prawn & Mango Salad
Salads are great for integrating your daily dose of healthy greens into your meals. Check out these salad recipes to throw together a salad that’s not only healthy, but also delicious as well!
Serves:
Ingredients
- 1 cup shredded coconut
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb large prawns, peeled and deveined
- 2 eggs, beaten
- Vegetable oil, for frying
- 2 ripe mangoes, peeled and sliced
- 4 cups mixed salad greens
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh basil
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp honey
- 1/4 cup chopped peanuts
Instructions
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In a shallow bowl, combine shredded coconut, panko breadcrumbs, flour, salt, and black pepper.
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Dip each prawn in beaten eggs, then coat with the coconut mixture.
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Heat oil in a large skillet over medium heat. Fry the coated prawns until golden brown and crispy, about 2-3 minutes per side. Remove and drain on a paper towel-lined plate.
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In a large bowl, combine mango slices, salad greens, cilantro, mint, and basil.
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In a small bowl, whisk together lime juice, fish sauce, and honey. Pour over the salad mixture and toss to combine.
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Serve the crispy coconut prawns on top of the mango salad. Sprinkle with chopped peanuts for added crunch.
Nutrition
- Calories : 380kcal
- Total Fat : 18g
- Saturated Fat : 10g
- Cholesterol : 176mg
- Sodium : 615mg
- Total Carbohydrates : 39g
- Dietary Fiber : 5g
- Sugar : 18g
- Protein : 17g
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