Throw another shrimp on the barbie!

A few years ago I lived in London and my friends over there were just baffled that Australians celebrated Christmas while it was hot. The idea of looking at Christmas lights while it was Summer was something they just couldn’t come to terms with. They also came to the conclusion that if it wasn’t snowing on Christmas we must all be down at the  beach, likely with a seafood banquet. Whilst I’ve never spent a Christmas Day by the beach, seafood does tend to make an appearance at our Christmas celebrations.

My parents have just returned from 6 months caravanning on ‘grey nomads leave’ in far north Queensland. Whilst it was great to see them again, the gifts they bought home were possibly even greater. 200 delicious mangoes ready to be devoured.

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They’ve been living off them since they returned with Dad suggesting that they could accompany every meal imaginable. While I’ve got them in abundance (and to keep Dad happy) I decided to make up one of Mum’s favourite mango sauces that is the perfect addition to your prawns for Christmas Day. It’s actually great with chicken, fish or can also be drizzled over a salad as well.

Coconut Prawns with Spicy Thain Mango Sauce, A dietitian and a photographer

Coconut Prawns with Spicy Thain Mango Sauce, A dietitian and a photographer2

Coconut Prawns with Spicy Thai Mango Sauce

Original source –


Coconut Coated Prawns

1 kg prawns
1 egg
1/2 cup desicated coconut
1/2 cup panko bread crumbs
Salt and Pepper
Oil for pan

Spicy Thai Mango Dipping Sauce 

1 cup mango (about two mangoes)
1 tsp chilli
2 tbsp coriander
1 tbsp fish sauce
1 tbsp Sriracha ( I only used 1/2 a tbsp as I can’t handle too much spice)
2 tbsp red onion
2 tbsp coconut milk (adjust to taste/desired consistency)
Lime juice to drizzle over prawns before serving


1- Mango Sauce – Place all ingredients except coconut milk in a blender or food processor. Add salt and pepper to taste. Stir through coconut milk to your desired consistency (this will also take away some of the spice if you overdid it with the Sriracha or are a weakling like me)

2- Peel and devein the prawns. Season with salt and pepper.

3- Whisk egg in a small bowl. Mix panko and coconut in another bowl.

4- Dip a prawn in the egg mixture then coat with panko. Repeat with remaining prawns.

5- Heat oil in a skillet over medium heat. Toss in a clotted lump of panko/egg to test for heat. If it sizzles right away and floats to the top, then the oil is hot enough.

6- Working in batches, carefully place prawns in the hot oil. Cook for just 45 seconds until golden brown.

7- Remove onto a paper towel lined plate to drain.

8- Serve with Spicy Mango Dipping sauce and a squeeze of lime and sit there smugly as your friends rave about the sauce. Double dipping is a-okay in this case!

-Soph xx

Coconut Prawns with Spicy Thain Mango Sauce, A dietitian and a photographer4


One Comment Add yours

  1. Val Mahoney says:

    Well written Sophie. (but no thanks)😘😂

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