Crispy Coconut Prawn & Mango Salad Recipe

In a shallow bowl, combine shredded coconut, panko breadcrumbs, flour, salt, and black pepper.

Dip each prawn in beaten eggs, then coat with the coconut mixture.

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.

In a large bowl, combine mango slices, salad greens, cilantro, mint, and basil.

In a small bowl, whisk together lime juice, fish sauce, and honey. Pour over the salad mixture and toss to combine.

Serve the crispy coconut prawns on top of the mango salad. Sprinkle with chopped peanuts for added crunch.