Good Seafood for your Good Friday

Dad loves his fishing but unfortunately for him, my sister and I don’t eat fish. One Mum claims that she cooked fish and told us it was chicken and apparently we ate it all. I’m still skeptical about this. Anyway, in the lead up to Easter, Dad will usually head out fishing and try catch our meal for our Good Friday feast. Mum has learnt that we don’t trust her with anything she tries to pass off as chicken so now everything has to be easily distinguishable.
While I’m not a fan of fish, I do like prawns and I enjoy having them as part of our Good Friday dinner. This is one of Mum’s favourite recipes for Coconut Prawns and served with a delicious Mango Dipping Sauce, its the perfect dish for Good Friday!

Coconut Prawns with Spicy Thain Mango Sauce, A dietitian and a photographer3

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 can’t handle spice 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.

Enjoy the rest of your Easter weekend!

-Soph xx

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

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