Coconut Prawns & spiced sour cream sauce
| Serves: | 2-4 as a snack or starter |
| Cooking Time: | 10 mminutes |
Ingredients
- 500 g Prawns, shells & heads removed & deveined
- 30 g Coconut flour
- 4 Free-range eggs, beaten
- 200 g desiccated coconut + extra for sprinkling
- 1/2 tsp salt
- 3 Tbsp Coconut Oil
- 1 carton (250ml) sour cream
- 1 red chilli, roughly chopped
- 2-3 tbsp thai red curry paste
- lemon juice to taste
- salt to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Place the coconut flour, eggs and desiccated coconut in separate bowls.
- Beat the eggs well and add the salt to the desiccated coconut.
- Dip the prawns first into the flour, then the eggs and finally into the desiccated coconut.
- Fry in hot coconut oil until golden brown. Alternatively, spray with olive oil and bake at 220°c until golden brown and crisp.
- Remove from the oil and drain on kitchen towel.
- To make the sauce, combine all the ingredients.
- Serve the crispy, coconut prawns with the creamy dipping sauce.
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