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Coconut fried shrimp with Mango Dip

 

Ingredients

Tangy Mango Sauce

1 Large ripe mango, peeled and pitted

2 Tablespoons rice vinegar (unseasoned)

2 Tablespoons honey

1 Teaspoon grated fresh ginger

Coconut Shrimp

500gm Large raw tail-on shrimp, peeled and deveined

1/3 Cup honey

2 Teaspoons soy sauce

2 Teaspoons hot chili oil

2 Cups flaked coconut

 

Method

Purée mango together with vinegar, honey and ginger in a blender or food processor; set aside. Preheat oven to 200°C and spray a large baking sheet with non-stick cooking spray. Rinse shrimp and pat very dry between paper towels. In a medium bowl stir together honey, soy sauce and chili oil. Dip shrimp in mixture then roll in coconut, pressing so that it sticks to the shrimp; place on baking sheet and sprinkle with some of the excess coconut. Bake for 6 to 8 minutes or until shrimp is firm and coconut is golden brown. Carefully remove from baking sheet with a spatula to a platter. Serve mango sauce on the side for dipping.

 

Mango & Avocado Salad

 

Ingredients

3-5 Teaspoons fish sauce

1 Teaspoon freshly grated lime zest, plus more for garnish

2 Tablespoons lime juice

1 Tablespoon vegetable oil

2 Teaspoons light brown sugar

1 Teaspoon rice vinegar

1/4 Teaspoon crushed red pepper

1 Medium cucumber, diced

1 Avocado, diced

1 Mango, diced

1/4 Cup chopped fresh flat-leaf parsley

Method

In a large bowl, put fish sauce with lime zest, lime juice, oil, brown sugar, vinegar and crushed red pepper to taste, whisk until evenly combined. Add cucumber, avocado, mango and parsley; gently toss to coat. Serve garnished with lime zest, if desired.

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