Chicken Schnitzel coated with Almond Meal served with Sauteed Creme Fraiche Dutch Carrots.
- Prawns
- Coconut Milk
- Parsley or Coriander
- Salt & Pepper
- Mangoes
- Strawberries
- Avocado
- Capsicum
- Butter
- Lemon wedges
- Marinade a big handful of prawns in 1x tin of Ayam Brand coconut milk. Add finely chopped parsley or coriander, few pinches of pink salt and cracked pepper – set aside.
- Slice up 2 mangoes, 1 punnet of strawberries, 1 avocado, 1 capsicum and chop up parsley or coriander leaves. Mix sliced up fruit and veg.
- Sauté coconut prawns in pan with organic butter. Once cooked – place mango salad mix on dish and serve coconut prawns on top. Drizzle coconut sauce all over salad mix.
- I finished this with lemon wedges and squeezed a hint of lemon on the salad. Perfect Salad for this Summer
- Optional, add rice noodles just for the extra UMPH!