Lorraine Pascale shows us some great party food from her new book A Lighter Way To Bake.
Baked coconut shrimp salad with honey chilli dressing and mango and coriander salsa
It may seem a bit odd to bake something as small as the humble curled-up shrimp, but when frying them I found that the shrimps became too rich due to the oil which they soaked up in the pan. If you, like my dear brother, are not a fan of coconut, then forgo our exotic speckled ‘fruit’ and just use the breadcrumbs instead.
'But surely, Ms Pascale, the shrimp would be even healthier if they did not have any breadcrumbs on at all?’ ‘Why yes,’ I would reply, ‘of course, but breaded and baked is of course much better than breaded and fried!’
I have served these before as canapés to hand around as my mates arrive. It’s hard to get the shrimps with the tails still on, but if you can they look great on the plate as they are passed around to waiting guests!
2 egg whites
25g dried breadcrumbs
25g desiccated coconut
1/4 tsp dried chilli flakes
20 raw peeled jumbo prawns (about 400g), with the tails left on if you like
For the dressing:
2 tbsp honey
2 tbsp balsamic vinegar
250g prepared mango chunks (or 2 medium mangoes), cut into 1cm cubes
2 red chillies, seeds removed if you want less heat, finely chopped
Juice of 2 limes
Leaves from a large handful of coriander, roughly chopped
200g bag of prepared lettuce
Salt and freshly ground black pepper
Preheat the oven to 200°C, (Fan 180°C), 400°F, Gas Mark 6. Line a baking sheet with baking parchment and set aside.
Lightly beat the egg whites in a wide, shallow bowl to break them up. Toss the breadcrumbs, coconut, chilli flakes and a little salt and pepper together in another similar-sized bowl.
Working in batches, toss a few of the prawns into the egg whites, making sure they are well coated. Use a slotted spoon to lift them out, allowing the excess egg white to fall back into the bowl. Then, tip the prawns into the coconut crumbs, toss them about and, using another slotted spoon (or you can just pick them up with your hands), transfer them onto the baking sheet in a single layer. Repeat until all are coated and then bake in the oven for 8–10 minutes.
Meanwhile, make the dressing. Simply whisk the honey and vinegar together in a small bowl, season to taste and set aside. To make the salsa, toss the mango, chilli, lime juice, coriander and a little salt and pepper together and set aside also.
Once cooked, the prawns should have turned from bluish green to pink, be cooked through and the coconut crumbs crisp and lightly golden. Remove from the oven and you are ready to serve.
Divide the salad leaves between four serving bowls. Spoon the salsa over, arrange five prawns on top of each, finish with a drizzle of the dressing and serve.