Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients
Guacamole
- ¼ a large red onion, finely diced
- 2 ripe avocados
- 100g Bio Creamy cream cheese
- 1 long red chilli, deseeded and finely diced, optional
- 1-2 tablespoons Cockatoo Grove Signature extra virgin olive oil
- Juice and zest of 2 limes
Mango Salsa
- 2 ripe mangoes
- ¼ a large red onion, finely diced
- ½ a capsicum, deseeded and finely diced
- 1 jalapeno, thinly sliced
- Juice and zest of one lime
- ½ cup coriander leaves, roughly chopped
- Murray river salt, to taste
Crusted Prawns
- 12 Tropico prawns, peeled and deveined with tail intact
- 4 eggs
- ½ cup water
- 2 cups of panko breadcrumbs
- 1 cup of flaked almonds, roughly chopped
- Vegetable oil, for deep frying
- Coriander, for garnish
Method
- For the mango salsa, cut the mango down each side of the pip to remove the cheeks, then cut into the flesh of the cheeks in a 1cm dice. Then using a spoon, scoop the flesh from the skin, into a bowl. Add the remaining ingredients and toss to combine. Season with salt to taste and set aside.
- For the guacamole, place red onion in a small bowl, add avocados and mash using a fork. Mix in the remaining ingredients and set aside.
- For the almond crusted prawns, crack eggs into a bowl, add water and whisk to combine.
- Place the panko breadcrumbs and almond flakes in a zip lock bag.
- Coat each prawn in the egg mixture, then drop into the crumb mixture and toss to coat. Do this twice to get a good crust.
- Heat enough oil in a large saucepan to deep fry the prawns. When the oil is hot, approximately 170-180°C, gently lower half the prawns into the oil and fry for 2-3 minutes or until golden brown. Repeat with the remaining prawns. Don’t overcrowd the pan as it will reduce the heat in the oil. Remove prawns from the oil using a slotted spoon and place them on a wire rack placed over a plate or tray. Season with salt to taste.
- To serve, arrange the prawns in a large platter. Place the mango salsa in a separate serving bowl and the guacamole in another bowl. Garnish with coriander and a cheek of lime.
