Crispy Coconut Tiger Prawns
Serves: 2
Preparation: 25 minutes
Cooking Time: 5 minutes
Ingredients
- 15ml (1tbsp) plain flour
- 1.25ml (1/4tsp) chilli powder
- 60ml (4tbsp) desiccated coconut
- 1 The Co-operative free range egg white
- 125g pack The Co-operative tiger or king prawns
- 15ml (1tbsp) sunflower oil
- 1/2 cucumber
- 1/2 red pepper
- 30ml (2tbsp) sweet chilli sauce
Method
- Mix together the flour and chilli powder. Put the coconut in a shallow bowl. Place the egg white in another bowl and lightly whisk with a fork.
- First toss the prawns in the flour, then dip in the egg white, and finally roll in the coconut until evenly coated.
- Heat the oil in a non-stick frying pan. Cook the prawns for a few minutes, turning halfway through, until golden.
- Slice the cucumber into thin strips with a vegetable peeler, slice the pepper and mix together. Serve with the prawns and the chilli sauce for dipping.
This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.
