Coconut crusted prawns with avocado mayo.
Cook time: 10 mins | Prep time: 20 mins | Serves: 3
Ingredients.
6 King green prawns, peeled, tail left one.
1/2 cup gluten-free plain flour (can use regular plain flour)
1/2 teaspoon smoked paprika
1/2 teaspoon of sea salt
1/2 teaspoon pepper
1 free-range egg
1 cup of shredded coconut
Avocado Mayonnaise:
1 small avocado
1/2 teaspoon of mustard
1 small lemon, juice and zest
Salt and pepper to taste
Basil leaves for garnish
Method.
1. Cut the heads off the prawns with a knife. Peel the shell off the prawn with your other hand, leave the tail intact. Set aside. Repeat.
2. Get 3 bowls. Bowl one - add the flour, paprika, salt, pepper, and mix. Bowl two - add the lightly whisked egg. Bowl three - add the coconut.
3. Holding the tail, dip prawn into the flour mix, coat evenly, tap on the side of the bowl for excess flour to come off. Then dip into the egg followed by the coconut, lightly squeezing the prawn and coconut in your palm for coconut to stick together.
4. Repeat five times. This process can be done the morning of and refrigerated until you want them in the oven.
5. Heat the oven to 180°C fan forced (350°F) and line tray with parchment paper. Lay the prawns evenly and place them in the oven for 10 minutes.
6. To make the avocado mayo, place all the ingredients except the lemon juice, into a blender and process until smooth, stir in lemon juice with a spoon. Serve straight away.
7. Spread avocado on the plate with the back of a spoon and place cooked prawns on top. Sprinkle with basil leaves (use from the bunch you have for fish).
Cooking notes: Freeze the prawn heads for a stock to make risotto.
