Search recipes form

SEARCH RECIPES

Search recipes form

SEARCH RECIPES

Crispy Coconut King Prawn & Sweetcorn, Avocado & Feta Salsa Appetizer Spoons by Domestic Gothess

Ingredients:

Prawns:

15 raw, peeled and de-veined king prawns

2 garlic cloves, crushed

juice of ½ lemon

pinch salt

50g unsweetened desiccated coconut

15g (1/2 a packet) fresh chives, finely chopped

1 large egg, beaten

40g plain flour

vegetable oil for deep frying

 

Salsa:

200g frozen or tinned sweetcorn, defrosted and drained well

2 tbsp Heinz [Seriously] Good Mayonnaise

½ a large, ripe but firm avocado

1 red chilli

handful fresh coriander

juice of ½ a small lime

60g feta cheese

  • Serves: 15 spoons

Method:

1. Mix together the garlic, lemon juice and salt in a shallow bowl, toss in the prawns and leave to marinate for about an hour.

2. Meanwhile make the salsa, place the sweetcorn in a bowl and add the mayonnaise. Peel the avocado and cut into very small dice, add to the sweetcorn. De-seed and very finely chop the chilli and very finely chop the coriander, add to the bowl along with the lime juice then finally crumble in the feta, toss everything together and set aside.

3. For the prawns, toss together the coconut and chives with a pinch of salt in a shallow dish; place the beaten egg in a small bowl and tip the flour into a separate small bowl.

4. Coat the prawns first in the flour, then the egg, then finally the coconut mixture, making sure that they get a good coating of each.

5. Pour the vegetable oil into a deep pan to a depth of a couple of inches; heat to about 180C, or until a cube of bread dropped into the oil sizzles and colours in about 30 seconds.

6. Fry the prawns a few at a time for about a minute, until golden. Remove from the oil with a slotted spoon and drain on kitchen paper.

7. To serve, place a spoonful of the salsa on each spoon and top with a prawn. Serve immediately.

print