150g king prawns (preferably uncooked but works with pre-cooked prawns too)
2tbsp buckwheat flour (you can also use other flours like rice, chickpea, quinoa, etc)
1 egg, whisked
3tbsp dessicated coconut
1 pinch sea salt
1 glug of coconut oil
1/2 mango, diced
1/2 fresh lime juice
1/4 red onion, diced finely
1 inch root ginger, grated
2 sprigs of fresh mint leaves, shredded (coriander also works well)
2 pinches of red chilli flakes
2 pinches of sea salt
1 glug of extra virgin olive oil
Begin by making the salsa. Mix all the ingredients together and leave aside while you prepare the prawns.
Pat the prawns dry with some kitchen roll. Put the flour, whisked egg and coconut in three different bowls and begin by dipping the prawns in the flour, then egg mixture and lastly the coconut. Make sure they are well coated in coconut.
Place a frying pan on medium to high heat and add the coconut oil. Once the pan is hot, add the prawns and leave to cook on one side for 5 minutes, until slightly golden. Flip them and cook for a further couple of minutes.
Serve immediately, with the mango salsa.
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