Coconut Prawns with Rice & Mango Salsa

📝 Ingredients

• 300 g raw peeled prawns (thawed if frozen)
• 150 g jasmine rice + 225 ml water
• 25 g plain flour
• 1 egg
• 30 g desiccated coconut + 30 g panko breadcrumbs
• 2 tsp rapeseed oil
• 1 small ripe mango (about 200 g flesh)
• 1 lime (zest and juice)
• ½ red onion (about 50 g)
• ½ bunch fresh coriander (about 15 g)
• Salt, black pepper

🍴 Utensils

• Air fryer
• Saucepan with lid
• Fine sieve
• 3 shallow bowls
• Mixing bowl
• Chopping board and knife

📖 Steps

1. Rinse the rice in a fine sieve until the water runs almost clear. Put it in the saucepan with 225 ml water and a pinch of salt, bring to the boil, cover and cook for 12 min over a very low heat. Leave to stand off the heat for 10 min without lifting the lid.
2. Make the salsa: cut the mango flesh into 1 cm dice, chop the red onion very finely and finely chop the coriander. Mix in the bowl with the lime zest and juice and a pinch of salt, then chill until needed.
3. Pat the prawns thoroughly dry with kitchen paper: if they are damp, the coating slides off. Season lightly with salt and pepper. Put the flour in a shallow bowl, the egg beaten with a pinch of salt in a second, and the coconut mixed with the panko in a third.
4. Dip each prawn in the flour, tapping off the excess, then in the egg, letting it drip off, and finally in the coconut-panko mixture, pressing so it is well coated. Place them on a plate as you go, without stacking them.
5. Preheat the air fryer for 3 min at 190 °C. Lightly brush the prawns with oil on both sides, then arrange them in the basket in a single layer, not touching (in two batches if necessary).
6. Cook for 8 min at 190 °C, turning them carefully halfway through, until the crust is golden and the prawns are pink and opaque in the centre. In the oven: 12 min at 220 °C on a baking tray lined with baking paper, turning halfway through.
7. Fluff up the rice with a fork and divide it between two plates. Add the piping hot prawns and a generous spoonful of salsa alongside, not on top, so the coating stays crispy. Serve straight away.