Recipe: Complexion Loving Crusted Coconut Prawns

Thank the foodie heavens that the season to enjoy our favourite seafood dish is not quite over. The Cook’s Grocer’s nutritious and tasty take on the trusty, but often greasy, prawn cutlet has us salivating. Think coconut-y crunch with a zesty lime punch – and, to boot, it’s high protein, low saturated fat and low carb.  

coconut crusted prawns with zoodles

coconut crusted prawns with zoodles

 

While prawns contain slightly more cholesterol than their crustacean counterparts, their high healthy fat Omega 3, low calorie and high protein content counteracts this, making them one of the healthiest seafood options. Rich with Vitamin E, they're also great for keeping your skin clear and glowy. Combined with the green goodness of zucchini noodles, this dish is a hit and a half of beauty-from-the-inside.


Ingredients (Serves 2)

2 sprigs coriander

1 free range egg

1 lime

2 zucchini

65ml coconut cream

300g Australian prawns (cleaned and veined)

1/4 cup shredded coconut

1/2 cup panko crumbs

1 kaffir lime leaf

 

 

Method

1. Start by grouping…

… and preparing your ingredients into each of the components of the dish. Rinse vegetables and herbs. 

 

2. Preheat oven and make dressing.

Set oven to 200ºC fan bake. De-stem and finely chop the kaffir leaf. Whisk coconut cream, juice of half a lime, kaffir leaves, salt and pepper together in a bowl. Set aside.

 

3. Prepare and cook prawns. 

Pat prawns dry. Place coconut shreds and panko crumb in a bowl. Season with salt and pepper. Whisk egg in another bowl. Holding onto the tail, dip each prawn into the egg mixture and then crumb. Place on a lined baking tray in a single layer. Spray or drizzle well with olive oil. Place in oven on middle rack for 10 minutes until golden. Remove and rest for 2 minutes.

 

4. Make salad.

Use a vegetable peeler (or zoodler) and slice down the full length of the zucchini. Rotate the zucchini as you go. Place in a bowl with coriander leaves. Toss half the dressing through the zucchini.

 

5. To serve. 

Plate zoodle salad. Place prawns over the salad. Use remaining dressing as a dipping sauce for the prawns.

 

This recipe and more is available for purchase with delivery from The Cook's Grocer via www.thecooksgrocer.com.au

Special offer 

Get a $30 OFF your first order! Simply enter the code GET30OFF at their online checkout.