Keto Sri Lankan Snack: Spicy Coconut Prawns with Mango Salsa

Allergens

Shellfish (Prawns), Eggs, Tree Nuts (Almond Flour and Coconut)

Ingredients

• 8 large fresh tiger prawns, peeled and deveined
• 1 cup unsweetened shredded coconut
• 2 tbsp ground cumin
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper (optional)
• Salt to taste
• 1/4 cup almond flour
• 2 large eggs, beaten
• 3 ripe mangoes, diced
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil

Instructions

1. In a shallow dish, mix together the shredded coconut, cumin, curry powder, cayenne pepper (if using), and salt. Set aside.
2. In another shallow dish, place the almond flour and beaten eggs.
3. Dip each prawn in the egg mixture, then coat with the coconut spice mix.
4. Heat olive oil in a pan over medium heat. Add coated prawns and cook until golden brown and crispy, approximately 2 3 minutes per side. Remove and set aside.
5. In a separate bowl, combine mango, red onion, cilantro, and lime juice to create the mango salsa.
6. To plate, arrange prawns atop a bed of mango salsa, garnish with a sprig of cilantro, and serve immediately.

Chef’s Insight

The combination of flavors and textures creates an exquisite dining experience.

Notes

For an extra kick, add a dash of Sri Lankan chili powder to the spice mix.