Coconut prawns with magnosalsa and curry dip

Ingredients for 3 servings:

• 750 g shrimp(s), frozen
• 1 tbsp olive oil
• 2 tbsp honey
• 110 ml water
• 20 g desiccated coconut
• 100 g flour
• Salt
• Desiccated coconut for sprinkling
• 1 m.-sized mango(s)
• 1 m.-large spring onion(s)
• 1 tbsp lemon juice
• 2 tbsp olive oil
• 3 mint leaves
• Salt
• 6 tbsp, heaped natural yogurt
• 1 tbsp honey
• ½ tsp sweet paprika powder
• 3 tsp curry powder
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Mix all the ingredients for the dip thoroughly in a small bowl, season to taste, and set aside. Peel the mango and cut into small cubes. Wash the spring onion and slice the green part into rings and the white part into half-moons. Wash and chop the mint and mix with the mango and the other ingredients, season to taste, and also set aside. Mix the ingredients for the batter into a thick batter. Put the prawns on wooden skewers and dip them in the batter. Allow any excess batter to drip off. Sprinkle both sides with desiccated coconut and fry in a hot pan with about 2 mm of oil until crispy on both sides. Drain the skewers on some kitchen paper and then serve with the salsa and dip. Tip: For a little more pizzazz, add a chopped red chili to the salsa; it goes really well with the dish.