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Richard Phillips

Panko crusted tamarind shrimps with coconut salsa


Serves 1

Ingredients

For the coconut salsa

  • ¼ red onion, diced small
  • ¼ mango, diced small
  • ¼ papaya, diced small
  • 1 fresh red chilli, diced small
  • 5g desiccated coconut
  • 1 teaspoon mint, chopped
  • 10ml coconut puree
  • 1 tbsp olive oil

Method

  1. Mix the tamarind paste with the honey, lime, lemon and soy and brush the cleaned tiger prawns with it. Ideally marinate for 1 hour.
  2. Coat the prawns in the panko breadcrumbs and place into a deep fat fryer briefly until golden brown.
  3. For the salsa simply mix all the ingredients together.
  4. To serve make a bed of salad leaves in a bowl, place the prawns on top, sprinkle with sesame seeds then pour the coconut salsa over the top.
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  • Lorraine Paull
    October 2010

    Love the recipe, but where in Australia do you buy Panko breadcrumbs? I bring them back from the States but have not been able to find them here, evenb searched the net.

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