Carol’s in Mexico!

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Carol and her family are enjoying some R’n’R in Mexico, and they are relishing the delicious food on offer there. Here’s an easy recipe to cook at home for a  Mexican style treat!

Baked Coconut Prawns

INGREDIENTS

24 large prawns peeled and deveined shrimp-1523135_1920

1/2 cup plain flour

1/2 teaspoon paprika

salt and freshly ground black pepper

2 large eggs beaten

1 cup panko breadcrumbs

3/4 cup unsweetened shredded coconutclose-up-coconut-food-221074 (1)

olive oil

Mayonnaise

1/4 of a lime

Few coriander leaves

 

 

INSTRUCTIONS

Pre-heat oven to 180C fan forced. Grease a baking pan and place a baking sheet on top.

Mix flour and spices in a bowl and place on your bench, then beat eggs in another bowl and finally combine breadcrumbs and coconut in a third bowl.

Dip prawns in small batches in the flour mixture then the egg mixture (shake off excess) and then coat in the coconut/breadcrumb mixture.

Place the prawns on the baking sheet in a single layer. Lightly spray with olive oil. Bake for around 10 minutes until they are golden on the outside and opaque in the centre.

Photo by Estaban

Serve with mayonnaise which has a squeeze of lime and garnished with coriander.

 

 

 

Guacamole – our favourite avocado recipe

Guacomole

INGREDIENTS

1 medium sized ripe avocado

6 cherry tomatoes, chopped

½ small red onion, finely chopped

½ lime, juice

1 tablespoon sweet chili sauce

1 small bunch fresh coriander

INSTRUCTIONS

Mash avocado in a small bowl with chopped tomato, onion, lime juice and chili sauce.

Save a few coriander leaves for garnish. Chop remaining leaves and mix in.

Add extra chili if required.

Delicious served with corn chips, tacos and wraps. In the Mexican style of refried beans, rice and cheese or with barbeque meats or veggie kababs.

Enjoy!

Guacomole