Coconut prawns

The flavours in this wonderfully light dish really remind me of exotic holidays and gorgeous sunshine; tropical island eating at its best. You can just keep this very simple, and serve with lemon wedges.

Serves 2

Ingredients

• 20 raw prawns, peeled and deveined (tails on, heads removed)
• 40g cornflour
• 1 medium egg, beaten
• 20g gluten-free breadcrumbs mixed with 40g desiccated coconut and a pinch each of Himalayan salt and ground black pepper
• 40g Lucy Bee coconut oil

To serve

• 1 bunch of coriander, leaves chopped
• Chilli Dipping Sauce (made with gluten-free tamari; see book page 175)

Method

1. De-vein the prawns by making a shallow cut along the length of each and removing any black line, using the tip of a knife.

2. Put the cornflour, egg and breadcrumb mixture into three separate dishes. One prawn at a time, dip into the cornflour, then into the egg, then into the breadcrumb mixture. Place on a plate until all the prawns are coated.

3. Heat the coconut oil in a frying pan until really hot (check by dropping few crumbs into the oil; they should sizzle), then add the prawns to the pan and cook over a high heat for 3–4 minutes. Turn and cook for the same time on the other side.

4. Serve immediately, sprinkled with chopped coriander, and with the Chilli Dipping Sauce.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.