Coconut Crusted Prawns with Mango, Pineapple & Chilli Salsa

How to make it

1. To make the salsa, in a bowl, combine mango, pineapple, red onion, chilli and spring onions. Add lime juice, soy sauce. Toss to combine, then fold in coriander and mint (reserving some for garnish). Set aside to chill.
2. In a shallow dish, combine oyster sauce, garlic and sesame oil. Add the prawns and toss well to coat. Set aside for 10 minutes.
3. Set up a crumbing station with three bowls: one with flour mixed salt and white pepper, one with beaten eggs, and one with panko mixed with desiccated coconut.
4. Dredge each prawn in flour, then egg, then the coconut-panko mixture, pressing to coat. Heat the oil in a large deep sided frying pan over medium-high heat. Fry prawns in batches for 2–3 minutes each side or until golden and cooked through. Drain on paper towels.
5. Arrange prawns on a large platter with a bowl of salsa served alongside. Garnish with lime wedges and remaining mint and coriander leaves.
6. Serve immediately while hot and crisp.