Goan Prawn and Coconut Salad with Lime
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Ingredients
- 400 g cooked king prawns
- 30 g desiccated coconut
- 1 red onion, finely sliced
- 1 cucumber
- 1 fresh green chillies
- 15 g fresh coriander, chopped
- 2 fresh lime, juiced
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 243 kcal
- Protein
- 21.8 g
- Carbohydrate
- 7.5 g
- of which sugars
- 4.8 g
- Fat
- 13.1 g
- of which saturates
- 4.9 g
- Fibre
- 3.2 g
- Salt
- 1.77 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toast the desiccated coconut in a dry pan for 2 minutes until golden, then leave to cool.
- 2
Halve the cucumber lengthways, scoop out the seeds and slice into half-moons.
- 3
Toss the cooked prawns with the cucumber, sliced red onion and chopped green chilli.
- 4
Whisk the lime juice with the vegetable oil, pour over the salad and toss well.
- 5
Scatter with the toasted coconut and chopped coriander, and serve straight away with rice or bread.
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