Sunday, 16 January 2011

Coconut prawns

It's freakin' hot here again, so I thought I'd do my own tastier, healthier version of fish and chips. Most of the health benefit is purely because it is oven baked and not deep fried, but that's a simple change. Prawns are pretty darned healthy too - not much fat there. So, straight into the recipe.

Defrost your prawns, if they're frozen.

Find the ingredients you need, in your tiny little pantry that you have to sit on the floor to access. Seriously, our kitchen is built for hobbits.
Ridiculous. Truly.
Turn on the oven to about 200C. Spread some shredded coconut on a lined tray, and watch it the whole time it's in the oven. This nearly burned in under 2 minutes.
A bit too toasted.
Make your prawn-dipping production line:

  • Defrosted prawns
  • Flour
  • 2 beaten eggs
  • 50/50 mix of the toasted coconut and breadcrumbs
Grease a tray, and go through the production line!
Bottom to top: prawns, flour, eggs, breadcrumbs/coconut, greased tray.
Give the prawns a light dusting of spray oil, and put them in the oven at 230C for about 15 minutes (or until they are hot all the way through).
Ready for the oven
I put some wedges in just after I took out the toasted coconut, and the timing was right for everything to be ready at the same time.

Serve with some lemon or lime wedges, and maybe some chilli sauce. I think they'd probably go well with aioli, tartare sauce or something similar.
P.S. I'm sorry I never give proper measurements. It's just not how I normally cook! But if I'm missing details you need, let me know and I promise to help :-)

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