Tanqueray no. ten deglazed prawns with coconut crumbs and pina colada mousse | Woolworths TASTE

Ingredients

• For the coconut mousse
• 1 x 400 ml can coconut milk
• 1 green chilli, split in half and deseeded
• 2/3 cup pineapple juice
• 2/3-½ cup fresh cream
• For the prawns
• 12 LM tiger prawns (16/20 size)
• olive oil, for frying
• Tanqueray No. Ten gin, for drizzling
• 100 g lightly toasted grated coconut, for coating
• For the prawn marinade, mix together
• 1 tot Tanqueray No. Ten gin
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste
• For the cucumber spaghetti
• 1 large cucumber
• 1 T honey
• sea salt and freshly ground black pepper to taste