Vickys Oven-Fried Coconut Prawns & Mango Sauce, GF DF EF SF NF

Name: How to cook Vickys Oven-Fried Coconut Prawns & Mango Sauce, GF DF EF SF NF - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Vicky@Jacks Free-From Cookbook

Vickys Oven-Fried Coconut Prawns & Mango Sauce, GF DF EF SF NF

Coconut Shrimp is a popular snack recipe but served with some rice or a salad can be a pretty decent lunch dish. The breadcrumbs help soak up the oil that naturally comes out of the coconut and make the coating a bit crispier. You can use rolled oats for the same purpose. Grind them up a little bit first but don't turn them into flour! Very moreish!

Ingredient

Food ration :

4 servings

Cooking time :

15 mins

600 g

raw, shelled & deveined prawns / shrimp

8 tbsp

cornflour / corn starch

120 g

desiccated / shredded coconut

80 g

gluten-free breadcrumbs

1 tsp

each salt & pepper

200 g

diced mango

160 ml

coconut milk

2 tsp

lime juice

green chilli / jalepeño, finely chopped

4 tsp

agave nectar / maple syrup or to taste

Cooking instructions

* Step 1

Preheat the oven to gas 6 / 200C / 400F and lay a wire rack over a baking tray

* Step 2

Put out 3 shallow bowls and use the first one for the cornflour, salt and pepper, the 2nd for the milk and in the last one, mix together the coconut and breadcrumbs

* Step 3

First dredge the prawns in the cornflour

* Step 4

A quick dip in the milk

* Step 5

Then coat in the coconut and crumbs. Pat it on well

* Step 6

Lay on the wire rack and put in the oven for 15 minutes until the prawns are pink and the breading is golden. Keep an eye on them as the coconut can go from golden to burnt quite quickly