Savoury

Coconut-Crumbed Prawn and Cucumber Salad

Coconut-Crumbed Prawn and Cucumber Salad

Ingredients

  • FOR COCONUT CRUMBED PRAWN:
  • 1kg prawns, shelled and deveined
  • 15ml fish sauce
  • 400ml coconut milk
  • 350g rice flour
  • 500ml desiccated coconut
  • 2 cups breadcrumbs
  • 2tsps powdered garlic
  • 1 tbsp dried herbs
  • 1 tsp smoked paprika
  • 1 tbsp fish spice
  • Olive Pride Blend of Seed Oils and Extra Virgin Olive Oil to fry
  • FOR CUCUMBER SALAD:
  • ½ cucumber, ribboned
  • 2 avocados, cubed
  • 1tbsp pickled ginger, diced
  • 15ml Olive Pride Extra Virgin Olive Oil
  • 45ml apple cider vinegar
  • 2tbsp brown sugar
  • FOR DRESSING:
  • 50g blue cheese
  • 45ml plain yoghurt
  • 15ml Clover Cream O’Naise
  • ¼ cup fresh mixed herbs

Instructions

1

FOR THE COCONUT CRUMBED PRAWNS:

2

Pat prawns dry using kitchen paper and toss in the fish sauce

3

Combine the coconut milk and flour and place the prawns in the mixture

4

In a separate bowl combine the remaining ingredients

5

Remove the prawns one at a time making sure to brush off any excess coconut mixture and dust in the crumbing mixture to be evenly coated

6

Remove and place on a tray until needed

7

In a deep saucepan heat enough oil to fry

8

Fry the prawns in batches for 3 – 5 minutes at a time until floating and golden

9

Remove using a slotted spoon onto kitchen paper to drain any excess oil

10

FOR THE CUCUMBER SALAD:

11

Combine all the ingredients in a bowl and toss until well combined

12

Cover with cling wrap and place in the fridge

13

FOR THE DRESSING:

14

Combine all the ingredients and blend until smooth.

15

Place in a squeeze bottle and refrigerate

Notes

To serve: Remove the salad from the fridge and drain any excess liquid Place cucumber salad down on each plate, top with a few prawns and finish with a drizzling of the dressing Serve while the prawns are still warm

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