Crispy Coconut Prawn Mango Salad

• king prawns↗160g raw g

  peeled

• coconut milk200ml ml
• lime↗1 large

  ½ of juice, ½ sliced into wedges for serving

• sesame oil↗2 tsp tsp
• granulated sugar↗½ tsp tsp

  or honey

• watercress↗2 large handfuls of

  or young spinach (or mix)

• mango↗½

  pitted, peeled and sliced into wedges or cubes

• avocado↗1 small

  pitted, peeled and sliced

• red onion↗½ small

  halved and thinly sliced

• mint↗½ small bunch of

  leaves gathered

• red chili↗1 large

  seedless, thinly sliced

• vegetable oil↗

  for frying

• dried coconut flakes↗2 tbsp tbsp
• cornstarch2 tbsp tbsp

Step-by-step instructions

1. 1

   Slice the back of each prawn with a sharp knife and remove the dark line running from head to tail. Whisk the coconut milk until smooth, then pour half of it into a bowl with the prawns. Add half of the lime juice and a pinch of salt, mix well and let sit for 15 minutes.

2. 2

   Meanwhile, combine the remaining coconut milk with the rest of the lime juice, sesame oil, sugar or honey, and a pinch of salt.

3. 3

   Divide the watercress or spinach between two plates, then arrange the mango, avocado, thinly sliced red onion, mint, and sliced chilies.

4. 4

   Pour oil to a depth of 1‑2 cm in a large pot over medium heat. Mix the dried coconut flakes with corn starch and some spices. Drain the prawns and coat them in the starch mixture, shaking off excess.

5. 5

   Drop a prawn into the oil; if it sizzles, add a few more, without overcrowding the pan. Fry 1‑2 minutes per side until a crispy golden crust forms, then transfer to a plate lined with paper towels. When all prawns are ready, scatter them over the salad and drizzle with the dressing.