golden baked coconut prawns served with a chilli-lime dipping sauce. they’re a perfect salad topper or protein snack.
First published at www.transformationcookbook.com
Ingredients:
300g raw prawns (approx 24) shelled, deveined with tails on
3 egg whites
1/4 cup coconut flour/cornflour
1 tsp ground paprika
1/2 tsp ground tumeric
1 tsp chilli flakes
1 tbsp chives
3 tbsp coconut flakes
3 tbsp onion granules
1 tbsp garlic granules
coconut oil cooking spray
rock salt & cracked pepper
chilli-lime dressing
1 tbsp balsamic vinegar
1 tbsp spring onions, finely sliced
1 tbsp sweet chilli sauce
1 lime, freshly squeezed
Step 1: pre-heat oven to 200°C (392°F). line a large baking tray with a sheet of baking paper. spray lightly with oil. set aside.
Step 2: in a small bowl, whisk egg whites. in another bowl, combine flour, paprkia, turmeric, chilli flakes and chives. season with salt & pepper and transfer to a plate. on another plate, sprinkle coconut flakes, onion and garlic granules.
Step 3: wash and pat prawns with paper towel to remove any moisture. place prawns into the seasoned flour, then dip in the the egg whites, then gently roll prawns in the coconut flake mix and place onto the baking tray. repeat until all prawns are coated. bake prawns for 10-20 minutes until crispy & golden, turning them once after 5 minutes.
Step 4: while prawns are cooking, whisk together all dressing ingredients in screw-top jar or cup. when ready to serve drizzle chilli-lime dressing over prawns.
