- To make the wrap filling, cover the coconut with a little boiling water and set aside to soak for 30 minutes. Squeeze out the excess water.
- Fry the coriander, garlic and chillies in the sunflower oil for two minutes, then add the prawns and coconut and continue cooking for 10 more minutes.
- Season with salt and pepper, add the fish sauce and brown sugar, then the mango.
- Stir through, remove from the heat, wrap and serve!
Ingredients:
Serves 4
90g Crazy Jack Desiccated Coconut
1tbsp chopped coriander
2 garlic cloves, crushed
2 red chillies, deseeded and chopped
2tbsp sunflower oil
250g raw prawns, peeled and deveined
Salt and pepper, to season
2tsp Thai fish sauce
1tbsp soft brown sugar
1 ripe mango, peeled and finely diced
4 large sandwich wraps
