Prep
15 mins
Cooking
15 mins
Serves 2
Asian Style Salad
Serves: 2
1 Bag Of Florette Asian Salad With Tonkatsu Dressing And Crunchy Seed Topper
160g Raw And Peeled King Prawns
2 Tbsp Desiccated Coconut
2 Tbsp Cornflour
100ml Coconut Milk
Lime ½ Juiced, ½ Cut Into Wedges To Serve
½ Mango Peeled And Sliced Or Cut Into Bite Size Pieces
½ Small Red Onion, Thinly Sliced
A Few Leaves Of Mint
½ Red Chilli, Thinly Sliced – Optional!
Vegetable Oil For Frying
Salt And Pepper
Whisk the coconut milk until smooth then mix in a bowl with the prawns.
Add half the lime juice and a pinch of salt and leave to marinade for 15 mins.
In a small bowl mix the desiccated coconut with the cornflour and season with salt and pepper. Drain the prawns and toss one by one in the cornflour mixture to coat, shaking off any excess.
Put a 1-2cm depth of oil into a frying pan and bring up to a medium heat. Fry the prawns for 1-2 mins on each side until crisp and golden; you might need to fry them in batches to keep enough room around them in the pan.
Pat any excess oil off on kitchen paper then divide the crispy prawns between each plate of salad.
Divide the Florette Asian salad leaves between two plates and top with the mango and red onion slices.
Top with the Florette tonkatsu dressing and crunchy seed mix, sprinkle over a few mint leaves and thin slices of chilli (if you like!) and serve with extra lime wedges for a flavour-packed and super-satisfying salad!
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!