Friday, 22 March 2013

Recipe - Coconut Shrimp, Mango and Avocado Salad

I have realised that many of the traits that I recognise as blameworthy in others I possess myself. I mean, obviously I knew that before. But I highlighted a particular trait peculiar to me and one other. Trying to make up for not being a sunny person by occasionally doing a beaming thing. I attempted to cook a favourite meal. Coconut shrimp. Not my usual ilk of dish; it involves deep frying and making things bind. I have neither the skill nor the resources to do it well. And that's why it went awry. See, that's the problem with harnessing your kindness to overblown gestures. When they go wrong, it's like oh you're a moody dick and you didn't even get my favourite meal right. Sigh.

Mango and Avocado Salad
1 ripe mango, peeled and cubed
1 ripe avocado, peeled and cubed
Large handful mixed leaves
Large handful fresh coriander, chopped
1 tablespoon lime zest
2 tablespoons lime juice
4 tablespoon olive oil
1/2 teaspoon salt
1/2  teaspoon ground cayenne
Grinding of pepper

Coconut shrimp
Vegetable oil, for frying
75g plain bread crumbs
1/2 teaspoon salt
2 pinches ground cayenne pepper
1 1/2 teaspoons Chinese five-spice powder
50g dessicated coconut
2 eggs, beaten
500g prawns, peeled 

Season breadcrumbs with cayenne, five spice and salt.
Mix coconut with seasoned breadcrumbs.
Dip prawns in egg then the breadcrumb mixture.
Deep fry in hot oil. 

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