Gizzi Erskine's Hawaiian Coconut Shrimp and Mango Salsa - The Groovy Food Company

Ingredients

• Once you have peeled, deveined and butterflied your prawns, set out the flour, desiccated coconut and egg in three separate bowls.
• Take a prawn and coat it in the flour first, followed by the egg and lastly coat it with the coconut. Repeat until all the prawns are coated.
• Next make your salsa. Simply mix together the mango, coriander, lime juice, fish sauce, coconut sugar and chill in a bowl and set aside.
• When you are ready to cook, heat enough organic virgin coconut oil in a frying pan, over a medium heat, so that there is a 1cm thick layer of melted oil in the pan.
• Fry your prawns in batches of 4-5 for a couple of minutes on each side until they are nice and golden.
• Place on some kitchen paper to drain excess oil once cooked.
• Sprinkle with a little salt to finish and serve immediately. Dip the prawns into the salsa and try not to be too greedy!