Coconut Seafood with Mango Salad

This dish is an ideal starter. The Mango Salsa adds a little zest, while the Coconut Seafood is cripsy and delicous.

6 Portions
Prep: 5 minutes
Cook: 5 minutes


Coconut Seafood

  • 200g plaice fillet, sliced in even bite size pieces
  • 200g tiger prawns, peeled
  • 200g calamari rings
  • 50g plain flour
  • salt and freshly ground pepper
  • 2 eggs, beaten
  • 75g shredded coconut
  • 125g dried bread crumbs
  • Oil for pan frying

Mango Salad

  • 1 large mango, flesh removed and finely chopped
  • juice of 1/2 a lime
  • 1 tbsp mint, finely chopped
  • salt and freshly ground pepper

To Serve

  • boiled Jasmine rice


  1. Mango Salad: Mix all the salad ingredients with a little salt and pepper in a bowl.
  2. Coconut Seafood: Place the flour with a little salt and pepper in a bowl, then place the beaten eggs in a separate bowl and the bread crumbs and coconut in another bowl and mix them together. Coat the seafood firstly in the flour, then the eggs and finally the bread crumbs Shake off the excess crumbs and set aside until ready to cook.
  3. To Cook: Place oil in a large frying pan so that it is 5cm deep and heat over a moderate to high heat. When the oil is hot cook a few pieces of seafood at a time for 1-2 minutes on each side. Remove the seafood from the heat and keep warm while you prepare the rest in the same manner. Serve hot.
  4. To Serve: Place some boiled rice on each plate, followed by the mango salad and then distribute the coconut seafood evenly over the salad. Serve hot. Alternatively serve the seafood on the mango salad with out the rice as a starter.