This salad takes a little longer to prepare than say a proper bloke’s salad, but it is well worth the extra effort.
Coconut prawn salad, with fruit and a poppy seed dressing is one of my all time favourite salads, the prawns are deep fried in a batter made with beer and coated in flaked coconut. I serve it on a bed of iceberg lettuce with assorted fruits, today I chose melon, pineapple, grapes and strawberries. Ok, lets get started with the salad recipe, first you will need to make the Poppy seed dressing….
In a blender put 1/2 cup of clear honey, 1/4 cup of cider vinegar, 1 teaspoon each of dry mustard powder and salt, and 1 tablespoon of grated onion. Blend these together for a minute and then slowly add 1 cup of olive oil. When the oil is completely blended with the other ingredients pour into a bowl or jug and add 1 or 2 teaspoons of poppy seeds. You can leave the poppy seed dressing in the fridge while you prepare the rest of the salad.
Now you need to make the beer batter, in a bowl whisk together 1 egg, 2/3 cup of flour, 1 teaspoon of baking power, a pinch of salt and 1/2 cup of your favourite beer or lager. whisk until light and fluffy.
Put some flour and flaked coconut into two separate bowls, these are used along with batter to coat the prawns. The flour helps the batter to stick to the prawns.
So, now take your prawns, I used jumbo prawns, and dip them first into the flour, then into the batter and finally into the flaked coconut. Fry them in a deep fat fryer for a couple of minutes, until golden brown.
Serve the coconut prawns straight away on a bed of shredded lettuce, and chopped fruit. Place the poppy seed dressing in a small bowl for dipping.
The quantities for the poppy seed dressing and batter will be enough for 4 servings.
Enjoy!
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I tried this one tonight and it was great. My wife wanted to put some aside for lunch tomorrow but we cleared the plate. She says it was the best thing I ever made which is very high praise.
A couple differences in my version included no coconut as Gina is allergic. I threw on some feta cheese to round it out (thanks for the suggestion AV). And I used regular honey in the dressing – I couldn’t find clear honey at the supermarket or natural foods stores.
Gina and I particularly enjoyed the dressing. She raved about it.And my daughter cleared her plate as well even the lettuce so it was a success all around!
That’s really good to hear, I’m glad you all enjoyed it, and thanks for letting me know
It’s good to hear about the changes you made, recipes are not set in stone and can always be adapted to suit tastes and availability of ingredients. I do it all the time. When I first made this I used breadcrumbs instead of coconut. And I will try the addition of Feta cheese too next time I make it.
My family rave about the dressing also, it’s just so tasty
especially with this salad.
So, woohoo! A success all round! Great!
Wow! now I gotta try this. I’m not to keen on coconut also. breadcrumbs is an alternative. I was thinking about Italian flavored bread crumbs….but why go w/ the Italian flavorings when you have that nifty dressing.
yummmmmmmmmy!
You could try Sesame seeds instead of the breadcrumbs.