Coconut Prawns with Spicy Mango Relish

Pan-fried king prawns coated in an arrowroot batter served with a blended spicy mango and coconut dipping sauce.

Quick Seafood Dairy Free Gluten Free Mango Coconut Prawns

Estimated Nutrition

Calories

615.2

kcal / serving

615.2 kcal total

Carbs

32.4g

per serving

32.4 g total

Fat

42.5g

per serving

42.5 g total

Protein

23.8g

per serving

23.8 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Arrowroot

tsp

Caster Sugar

Dairy

piece

Egg White

Free-range

100

Coconut Cream

Fruits

piece

Lime

Juice only

0.5

piece

Mango

Peeled, stoned, chopped

Liquids

tbsp

White Wine

NutsSeeds

pinch

Salt

0.5

tsp

Curry Powder

0.5

tsp

Chili Flakes

pinch

Black Pepper

Freshly ground

OilsFats

Sesame Oil

tsp

Vegetable Oil

For frying

dash

Olive Oil

Seafood

100

King Prawns

Raw, peeled

Method

Serve the blended mango relish as a dipping sauce with the prawns.

Fry prawns in a hot wok with vegetable oil for 2 minutes until pink.

Stir in lime juice, white wine, and curry powder before plating.

Coat the prawns thoroughly in the arrowroot mixture.

Whisk arrowroot, sesame oil, egg white, and salt in a bowl.

Blend mango, coconut cream, chilli, olive oil, sugar, and seasoning until smooth.