Spiced coconut prawns with mango salad
3
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Using the best ingredients summer has to offer, these prawns are the perfect addition to this fresh colourful salad.
Ingredients
Peri peri seasoning
1½ tsp
Shredded or desiccated coconut
2 tbs, (shredded)
Olive oil
1 tbs
Raw peeled prawns
600 g, deviened, tails intact
Mango
1 medium, cut into matchsticks
Red capsicum
1 medium, cut into matchsticks
Bean sprouts
2 cup(s), (140g), trimmed
Fresh coriander
¾ cup(s)
Green shallot(s)
2 individual, thinly sliced
Lime juice
1 tbs
Instructions
1
Heat a large non-stick frying pan over medium-high heat. Cook piri piri seasoning and coconut, stirring, for 1-2 minutes or until coconut is golden. Transfer to a bowl.
2
Heat oil in the same pan over medium-high heat. Cook prawns, stirring occasionally, for 2-3 minutes or until just cooked through.
3
Meanwhile, combine mango, capsicum, sprouts, coriander, shallot and lime juice in a medium bowl. Add coconut mixture to prawns in the pan and toss to combine. Serve the prawns with the mango salad.
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