• 5 tiger prawns, shelled and de-veined

  • 3 tbsp tamarind paste

  • ½ lime

  • ½ lemon

  • 1 tsp honey

  • 1 tsp soy sauce

  • 100g panko breadcrumbs

  • 1 tsp toasted sesame seeds

  • Hand full of mixed salad leaves (eg shiso, dandelion, frisse)

  • 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


  • 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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