LOVE YOUR LEFTOVERS COCONUT MILK

Add some zing to your lunchtime with this fresh and fruity salad

Use any leftover coconut milk to make our crispy coconut prawn & mango salad on page 146.

Crispy coconut prawn & mango salad

SERVES 2 PREP 20 mins COOK 15 mins EASY

160g raw king prawns, peeled 200ml coconut milk

1 large lime, ½ juiced, ½ cut into wedges to serve 2 tsp sesame oil

½ tsp caster sugar

or honey 2 large handfuls of watercress or

baby spinach (or use a mixture) ½ mango, stoned, peeled and sliced

or cut into chunks

1 small avocado, stoned, peeled

and sliced

½ small red onion, halved and

thinly sliced

½ small bunch of mint, leaves picked 1 large red chilli, deseeded and

thinly sliced vegetable oil, for frying

2 tbsp desiccated coconut

2 tbsp cornflour

1 Run a sharp knife down the back of each prawn and remove the grey line that runs from the head to the tail. Whisk the coconut milk until smooth, then tip half into a bowl with the prawns. Add half the lime juice and a pinch of salt, mix well and set aside for 15 mins.

2 Meanwhile, mix the remaining coconut milk with the rest of the lime juice, the sesame oil, sugar or honey, and a pinch of salt.

3 Divide the watercress or spinach between two plates, then top with the mango, avocado and red onion slices, the mint and sliced chillies.

4 Pour a 1-2cm depth of oil into a large saucepan over a medium heat. Combine the desiccated coconut with the cornflour and some seasoning. Drain the prawns and turn in the cornflour mixture to coat, shaking off any excess.

5 Drop one prawn into the oil; if it sizzles, add a few more, but don’t overcrowd the pan. Fry for 1-2 mins on each side until crisp and golden, then transfer to a plate lined with kitchen paper. When all the prawns are fried, scatter them over the salad and drizzle with the dressing.

GOOD TO KNOW fibre • vit c • 3 of 5-a-day

• gluten free

PER SERVING 539 kcals • fat 41g • saturates 20g • carbs 26g • sugars 11g • fibre 7g • protein 14g • salt 1g