Almond Crusted Prawns with Creamy Guacamole and Mango Salsa


Preparation time: 30 minutes
Cooking time: 10 minutes
Serves: 4



  • 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


  1. 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.
  2. 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. 
  3. For the almond crusted prawns, crack eggs into a bowl, add water and whisk to combine.
  4. Place the panko breadcrumbs and almond flakes in a zip lock bag. 
  5. 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.
  6. 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. 
  7. 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.

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