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Coconut Prawns

AuthorAnnabel
RatingDifficultyBeginner

Try this delicious and easy-to-follow recipe with mayonnaise or a spicy chilli sauce or on their own. They're that good!

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Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

 500 g prawns, cooked
 6 large free-range eggs
 6 tbsp fine organic coconut flour
 1 tsp cream of tartar
 ½ tsp baking soda
 ½ tsp chilli powderor cayenne pepper
 ½ tsp pink Himalayan saltor sea salt
 freshly ground black pepper
 2 cups desiccated, shredded coconut
 6 cups extra virgin coconut oil
 Tartar sauce as a side (optional)or low-sugar store bought

What are we cooking today?
1

Delicious and with a feeling of decadence, these prawns are a crowd pleaser, every time.

Getting started
2

Crack the eggs in a bowl, season with chilli powder, salt and black or cayenne pepper and whisk them well.

3

Add coconut flour, cream of tartar and baking soda.

4

Clean and peel the prawns if needed. You can use both cooked or raw prawns.

5

Dip each prawn into the coconut batter and transfer to a bowl filled with shredded coconut.

6

Heat the cooking oil in a small sauce pan (or a deep fryer). Put the prawns in using a heat-proof spatula.

Note: The smaller and deeper the pan is, the less oil you will have to use and waste. Make sure the oil is hot before you put the prawns in. This will reduce wastage and the prawns will be nice and crispy. Otherwise, they will become soggy and too greasy. To test if the oil is hot enough, throw a pinch of shredded coconut and see if it's sizzling. Keep in mind you will need to make the prawns in batches - don't overfill the pan!

7

Let the prawns fry until golden.

Note: Instead of deep frying the prawns, you can use coconut oil spray and bake the them in the oven at 200℃ until golden.

8

Carefully remove the prawns and place on a plate lined with paper towels.

Annabelle's tip
9

The Coconut Prawns can be made in advance and then, simply reheat in the oven to crisp up!

Ingredients

 500 g prawns, cooked
 6 large free-range eggs
 6 tbsp fine organic coconut flour
 1 tsp cream of tartar
 ½ tsp baking soda
 ½ tsp chilli powderor cayenne pepper
 ½ tsp pink Himalayan saltor sea salt
 freshly ground black pepper
 2 cups desiccated, shredded coconut
 6 cups extra virgin coconut oil
 Tartar sauce as a side (optional)or low-sugar store bought

Directions

What are we cooking today?
1

Delicious and with a feeling of decadence, these prawns are a crowd pleaser, every time.

Getting started
2

Crack the eggs in a bowl, season with chilli powder, salt and black or cayenne pepper and whisk them well.

3

Add coconut flour, cream of tartar and baking soda.

4

Clean and peel the prawns if needed. You can use both cooked or raw prawns.

5

Dip each prawn into the coconut batter and transfer to a bowl filled with shredded coconut.

6

Heat the cooking oil in a small sauce pan (or a deep fryer). Put the prawns in using a heat-proof spatula.

Note: The smaller and deeper the pan is, the less oil you will have to use and waste. Make sure the oil is hot before you put the prawns in. This will reduce wastage and the prawns will be nice and crispy. Otherwise, they will become soggy and too greasy. To test if the oil is hot enough, throw a pinch of shredded coconut and see if it's sizzling. Keep in mind you will need to make the prawns in batches - don't overfill the pan!

7

Let the prawns fry until golden.

Note: Instead of deep frying the prawns, you can use coconut oil spray and bake the them in the oven at 200℃ until golden.

8

Carefully remove the prawns and place on a plate lined with paper towels.

Annabelle's tip
9

The Coconut Prawns can be made in advance and then, simply reheat in the oven to crisp up!

Coconut Prawns
AuthorAnnabelCategory, , , , , , , DifficultyBeginner
Rating
Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients

 500 g prawns, cooked
 6 large free-range eggs
 6 tbsp fine organic coconut flour
 1 tsp cream of tartar
 ½ tsp baking soda
 ½ tsp chilli powderor cayenne pepper
 ½ tsp pink Himalayan saltor sea salt
 freshly ground black pepper
 2 cups desiccated, shredded coconut
 6 cups extra virgin coconut oil
 Tartar sauce as a side (optional)or low-sugar store bought

Directions

What are we cooking today?
1

Delicious and with a feeling of decadence, these prawns are a crowd pleaser, every time.

Getting started
2

Crack the eggs in a bowl, season with chilli powder, salt and black or cayenne pepper and whisk them well.

3

Add coconut flour, cream of tartar and baking soda.

4

Clean and peel the prawns if needed. You can use both cooked or raw prawns.

5

Dip each prawn into the coconut batter and transfer to a bowl filled with shredded coconut.

6

Heat the cooking oil in a small sauce pan (or a deep fryer). Put the prawns in using a heat-proof spatula.

Note: The smaller and deeper the pan is, the less oil you will have to use and waste. Make sure the oil is hot before you put the prawns in. This will reduce wastage and the prawns will be nice and crispy. Otherwise, they will become soggy and too greasy. To test if the oil is hot enough, throw a pinch of shredded coconut and see if it's sizzling. Keep in mind you will need to make the prawns in batches - don't overfill the pan!

7

Let the prawns fry until golden.

Note: Instead of deep frying the prawns, you can use coconut oil spray and bake the them in the oven at 200℃ until golden.

8

Carefully remove the prawns and place on a plate lined with paper towels.

Annabelle's tip
9

The Coconut Prawns can be made in advance and then, simply reheat in the oven to crisp up!

Nutrition Facts

Servings 4


Amount Per Serving
Calories 908
% Daily Value *
Total Fat 94g145%
Saturated Fat 89g445%
Cholesterol 135mg45%
Sodium 219mg10%
Potassium 150mg5%
Total Carbohydrate 4g2%
Dietary Fiber 3.2g13%
Sugars 1g
Protein 10g20%

Calcium 4%
Iron 5%
Vitamin D 33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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