Coconut Redclaw with Mango and Avocado

About 500gr partially cooked redclaw

Corn flour

1 egg white beaten

1 cup shredded coconut

2 tsp. minced garlic

Margarine and oil for frying

• Combine redclaw and flour in a plastic bag and shake well to coat.

• Dip redclaw in the egg white then coat with the coconut.

• Gently fry in the garlic, margarine and oil until golden brown.

• Serve with sliced avocados, mangoes and a fruit salsa.