INGREDIENTS

Zest of 1 lime

2 cups shredded coconut

2 cups panko crumbs

16 large green peeled prawns

2 eggs lightly whisked

1 cup plain flour

Oil for shallow frying

Juice of 1 lime

1 green chili

1 spring onion stalk

1 garlic clove

2 tablespoons fish sauce

1 1/2 tablespoons brown sugar

1/4 bunch coriander

4 tablespoons coconut milk

1 small packet rice noodles - cooked per instructions

1 packet of rainbow salad

1/4 coriander bunch chopped roughly

2 spring onion stalks, finely chopped

2 tablespoons fish sauce

1/4 cup roasted cashews

Handful fried shallots

RECIPE DIRECTIONS

Prawns

1. Combine panko, coconut and lime zest together in a bowl.


2. Coat prawns in flour, then dip in egg and then into the panko coconut mix.


3. Heat oil in a small saucepan, cook prawns on medium heat for 2 minutes on the first side and 1 minute on the second – time will vary depending on size on prawns.


4. Rest prawns on paper towel once cooked through.


Dressing

1. Blitz all ingredients in a blender or small food processor until a smooth sauce consistency.


Thai Salad

1. Toss rice noodles, rainbow salad, coriander and spring onion in a salad bowl.


To serve: divide a desired amount of salad into 4 bowls top each salad with cashews and shallots, 3-4 prawns and drizzle with a generous amount of the lime dressing.

COCONUT LIME PRAWNS WITH LIME & CORIANDER

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