Crispy Coconut Shrimp with Jasmine Rice and Sweet Tangy Sauce

Directions

1. 1

   Lightly toast your breadcrumbs and coconut in a pan until golden.

2. 2

   Toss your shrimps in the egg and then coat them in the breadcrumb/coconut mixture.

3. 3

   Bake at 220C for 10-12 mins.

4. 4

   Meanwhile, cook your rice and add the peas.

5. 5

   In a bowl combine your lettuce, avocado, coriander and spring onion to make your salad.

6. 6

   Mix the sauce ingredients together and chop your mango.

7. 7

   Serve the shrimp in a bowl on a bed of rice, with the salad, fresh mango and a drizzle of sauce.