Crunchy coconut shrimp / prawns with a spicy Thai MANGO dipping sauce!
This sauce is so scrumptious I want to pour it over everything.
And really you could!
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On cooked meats, seafood, as a salad dressing…..let your imagination run wild!
I expected a tour, some Q&A time, and to learn more about Australian mangos.
My room?, I asked, perplexed.
I have accommodation booked for me in town.
Oh no, you must stay here!, he insisted.
Which I gratefully accepted because I had no desire to be driving back and forth 50km on country roads.
This pretty much set the tone for the entire visit.
Warm, welcoming, funny, thoughtful.
I was especially pleased to see that some of the mangoes were low hanging.
Fantastic for shorties like myself!!
Gold ones, giant ones.
Each member of the Groves family has a favourite bang out of mango.
They are the red tone mangoes in the photo below with the tinge of green.
so I worked on it once I got back to Sydney until I was happy.
But they just werent that crunchy!
Panko is essential for this Coconut Shrimp.
As is using desiccated, rather than flaked or shredded coconut.
In all the excitement chattering about my trip, I almost forgot!
And proof that these prawns are absolutely irresistible….you get to see DOZER taste testing!??
Regular readers will know that I dont fry very often.
It is reserved for very special occasions, for food worth frying for.
These Coconut Shrimp are worth it.
Pinky swear, promise.
(Also, because its fried, I dont know how to calculate it accurately, sorry!)
This post is brought to you byAussie Mangoeswho arranged my visit to Groves Grown Tropical Fruits.
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