Almond crusted prawns with guacamole and mango salsa

You’ll never get over your crush on Diana Chan’s Almond Crusted Prawns with Creamy Guacamole and Mango Salsa.

  • Prep Time

    30 Minutes
  • Cook Time

    10 Minutes
  • Serves

    4 People

Ingredients

Prawns

  • 12 Tropic Co Aussie Tiger 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

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

You'll Need

  • Multix Greener Sandwich Bags

Method

  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. The 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 Multix Greener sandwich 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 squeeze of lime.