We’ve given crumbed prawns a tasty twist that works well with the sweet roasted capsicum and chilli-lime mayo.
Ingredients
- 24 peeled medium green prawns
- 1 egg, lightly whisked
- 45g (1/2 cup) desiccated coconut
- 60ml (1/4 cup) vegetable oil
- 1/3 cup bought chilli-lime mayonnaise
- 2 tablespoons cold water
- 1 avocado, halved, stone removed, peeled, thickly sliced
- 140g pkt salad mix
- 100g roasted capsicum, thinly sliced
Method
- Step 1Combine prawns and egg in a bowl. Place coconut on a plate. Dip prawns, 1 at a time, in coconut.
- Step 2Heat the oil in a large frying pan over medium-high heat. Cook the prawns for 1-2 minutes each side or until golden and cooked through.
- Step 3Combine the mayonnaise and water in a small bowl. Divide the avocado, salad mix, prawns and capsicum among serving plates. Drizzle over the dressing.
Nutrition
2335 kj
Energy
49g
Fat Total
12g
Saturated Fat
2.5g
Fibre
27g
Protein
4g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: For your own chilli-lime mayo, mix 85g (1/3 cup) whole-egg mayonnaise, 1 chopped fresh red chilli, 1 tbs lime juice and 1 tbs cold water.
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
0