Summer eating- Coconut crusted prawns on cucumber salad

Serves 4 as an entree
2 egg whites
12 large green prawns, peeled and deveined, tails left on
1/3 cup (45g) rice flour or cornflour
1 ½ cups (100g) shredded coconut vegetable oil for shallow frying
Cucumber salad:
¼ cup (60ml) sweet chilli sauce
¼ cup (60ml) rice wine vinegar
3 teaspoons fish sauce
2 Lebanese cucumbers, quartered lengthwise, seeded and sliced diagonally
8 snow peas, sliced lengthwise
2 green onions, sliced
1 small green mango or ¼ small rockmelon, peeled and cut into thin slices
¼ cup mint leaves, torn
¼ cup coriander leaves
To make salad, whisk sweet chilli sauce, vinegar and fish sauce in a large bowl to combine. Top with cucumber, snow peas, green onions, green mango or rockmelon, mint and coriander leaves, tossing to combine just before serving. Untossed salad can be made and kept refrigerated up to 1 day in advance.
Whisk egg whites with ½ tsp salt until frothy. Place prawns in a bowl and dust with flour until well coated, shaking off any excess. Place coconut in a shallow bowl. Dip each prawn into the egg white mixture and then press in coconut.
Place enough oil in a large frying pan to cover the base to a depth of 1cm and heat over medium-high heat. Carefully place prawns in oil and shallow-fry for 2 minutes each side or until cooked through and golden. Remove with a slotted spoon and drain on absorbent paper. Serve warm with cucumber salad.
© Angela Nahas 2018, All rights reserved.