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Spiced coconut prawn and mango salad

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This Spiced coconut prawn and mango salad is the perfect mix of sweet and savoury. Take mealtime to another level and give this dish a go!

  • Serves4
  • Cook time10 minutes
  • Prep time20 minutes
Spiced coconut prawn and mango salad


  • 1 Coles Australian Free Range Egg
  • 1½ cups (120g) desiccated coconut
  • 1 tbs Masterfoods Cajun Seasoning
  • 24 large green banana prawns, peeled leaving tails intact, deveined
  • 1 large mango, peeled, stoned, thinly sliced
  • 100g bean sprouts
  • 1 cup coriander leaves
  • 1 cup mint leaves, torn
  • 1 long fresh red chilli, thinly sliced
  • 2 spring onions, thinly sliced
  • 2 tbs lime juice
  • 1 tbs peanut oil
  • 2 tsp fish sauce
  • 1 tsp brown sugar
  • Peanut oil, extra, for deep-frying

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Whisk the egg and 2 tbs water in a shallow dish. Combine the coconut and Cajun seasoning on a plate. Dip 1 prawn in the egg mixture, then into the coconut mixture and press to coat. Transfer to a plate. Repeat with remaining egg, coconut mixture and prawns.
  2. Step 2

    Combine the mango, sprouts, coriander, mint, chilli and onion in a large bowl. Whisk the lime juice, peanut oil, fish sauce and sugar in a small bowl. Add the dressing to the salad and gently toss to combine.
  3. Step 3

    Add enough oil to a wok to reach a depth of 5cm. Heat to 180°C over medium-high heat (when oil is ready a cube of bread will turn golden in 15 seconds). Cook the prawns, in batches, for 1-2 mins or until golden brown and just cooked through. Transfer to a plate lined with paper towel.
  4. Step 4

    Divide the salad and prawns among serving plates to serve.

Recipe tip

You may need to replace the oil halfway through cooking the prawns to prevent excess coconut in the oil from burning.