- About 500g 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.
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