Tiger prawns, coconut and mango salsa

Name: Tiger prawns, coconut and mango salsa
Yield: 20 people
Cuisine: British
Ingredients: 40 tiger prawns; 500 g coconut water; Sq olive oil, lemon & lime zest; 300 g coconut mil; 100 g coconut water from poaching; 50 g lemon juice; 25 g lime juice; 1 mango; 50 g extra virgin olive oil; 100 g red onion; Sq salt & cayenne pepper; 20 g green onion; 20 g coriander; 1 mango; Microgreens & edible flowers

Thea Low @cook_112901015

Tiger prawns, coconut and mango salsa

Thea Low @cook_112901015

Saved

Ingredients

20 people

40tiger prawns
500 gcoconut water
Sq olive oil, lemon & lime zest
Salsa
300 gcoconut mil
100 gcoconut water from poaching
50 glemon juice
25 glime juice
1mango
50 gextra virgin olive oil
100 gred onion
Sq salt & cayenne pepper
20 ggreen onion
20 gcoriander
1mango
Microgreens & edible flowers

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Steps

1

Peel & devein prawns + marinate with lime & lemon zest
2

Poach prawns in coconut water (do not boil)
3

Preparé salsa- blend mangoes with coconut milk & water from poaching
4

Season with cayenne pepper & salt. Add juice of lime and lemon
5

Chiseler red onion, ciseler green onion and coriander. Add to mango salsa base
6

Brunoise mango
7

Mixed cooked prawns with olive oil and zest