Mango salad with prawns breaded in coconut flakes

Name: Mango salad with prawns breaded in coconut flakes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 large mangos (approx. 600 g each); 1/2 bunch Coriander; 4 spring onions (approx. 30 g each); 125 g Cream-Yoghurt; 1-2 TEASPOONS Sweet peppers; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 egg (size M); 1 TABLESPOON Breadcrumbs; 100 g Coconut flake; 16 ready-to-cook shrimps with tail (à approx. 20 g); 1 l Frying fat; 2 TABLESPOONS Flour; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 large mangos (approx. 600 g each)
1/2 bunch Coriander
4 spring onions (approx. 30 g each)
125 g Cream-Yoghurt
1-2 TEASPOONS Sweet peppers
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 egg (size M)
1 TABLESPOON Breadcrumbs
100 g Coconut flake
16 ready-to-cook shrimps with tail (à approx. 20 g)
1 l Frying fat
2 TABLESPOONS Flour
7-10 Tbsp Cling film

Directions

1
Cut the mango off the stone. Peel and chop the flesh. Wash coriander, shake dry and chop finely. Wash spring onions, shake dry and cut into fine rings. Mix yoghurt, paprika, lemon juice and coriander. Carefully stir in mango and half of the spring onions. Season to taste with salt and pepper. Cover and put in a cool place
2
Whisk the egg. Mix breadcrumbs and grated coconut. Wash the prawns, dab dry and season with salt and pepper. Heat frying fat in a pot. First turn the prawns in flour, then the egg and the coconut mixture. Press the breadcrumbs lightly. Fry the prawns in 2 portions in hot frying fat for approx. 2 minutes until golden brown. Drain on kitchen paper
3
Arrange the mango salad with the baked prawns on plates. Sprinkle with remaining spring onions and paprika powder