Crispy prawns with mango, pineapple and avocado salsa Recipe

Crispy prawns with mango, pineapple and avocado salsa Recipe

Deep fried prawns cooked in kanafeh and served on a bed of mango, pineapple and avocado with a coriander and passion fruit vinaigrette.

  • Preparation
    30mins
  • Cooking time
    3mins
  • Rest time
    0mn
Rate this recipe
(18 votes) 3.9/5
Ingredients
Pour people
  • Part one of the recipe
  • Frozen king prawn(s) : 18 whole
  • Kanafeh : 300 g
  • Fine salt : 6 pinch(es)
  • Piment d'Espelette : 4 pinch(es)
  • Frying oil : 2000 ml
  • Part two of the recipe
  • Mango(s) : 1 whole
  • Avocado(s) : 3 whole
  • Victoria pineapple : 1 whole
  • For the vinaigrette
  • Fresh coriander : 1 bunch
  • Fine salt : 3 pinch(es)
  • Passion fruit vinegar : 30 ml
  • Olive oil : 60 ml
Method
  • 1. FOR THE PRAWNS

    Heat the oil in a large saucepan.

    De-shell and de-vein the prawns. Season with salt and piment d'Espelette and then roll them through the kanafeh.
    Once all of the prawns are coated in kanafeh, start adding them to the hot oil. Cook until golden brown and then place on kitchen paper to allow any excess oil to drain away.

  • 2. FOR THE MANGO, PINEPPLE AND AVOCADO SALSA

    Peel the mango, pineapple and the avocadoes. Remove the stones from the mango and the avocadoes and then cut into small dice. Remove the core from the pineapple and cut into small dice. Set aside.

  • 3. FOR THE VINAIGRETTE AND TO SERVE

    Wash, dry and pick the coriander leaves.
    Place the coriander leaves, salt, pepper, vinegar and olive oil in a blender and mix well.

    Add the vinaigrette to the diced fruits and then use serving rings to plate the salad. Add the prawns to the plate and finish with a last drizzle of vinaigrette.

Chef's tip

«Reserve a little of the vinaigrette to dress your plate.»

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