Coconut Shrimp is a popular snack recipe but served with some rice or a salad can be a pretty decent lunch dish. The breadcrumbs …more
Ingredients
4 servings
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600 g raw, shelled & deveined prawns / shrimp
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some coconut milk
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8 tbsp cornflour / corn starch
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120 g desiccated / shredded coconut
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80 g gluten-free breadcrumbs
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1 tsp each salt & pepper
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200 g diced mango
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160 ml coconut milk
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2 tsp lime juice
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1 green chilli / jalepeño, finely chopped
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4 tsp agave nectar / maple syrup or to taste
Steps
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Preheat the oven to gas 6 / 200C / 400F and lay a wire rack over a baking tray