These crispy coconut prawns incorporate punchy flavours of Asia. Serve with a crisp green salad as a light lunch or with this easy to make sweet chilli sauce as an impressive starter.Fibro Food Fairy
Free From Information:
• Dairy free
• Egg free
• Gluten free
• Nut free
• Soya free
• Refined sugar free
These tasty morsels are cooked under a grill, not deep fried and so are a much quicker and healthier alternative to similar recipes.
Flavours of Asia crispy coconut prawns with easy sweet chilli sauce
A delicious, tasty light lunch
- For the prawns:
- 100mL almond milk
- 4 tablespoons of lime juice (approximately 2 limes)
- 150g raw king prawns
- 60g gluten free plain flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 30g desiccated coconut
- 30g gluten free breadcrumbs
- A generous pinch of chilli flakes
- Zest of 2 limes
- 2 tablespoons fresh coriander, chopped
- For the sweet chilli sauce (makes 150 mL):
- 1 teaspoon cornflour mixed with 4 teaspoons of water
- 1 thin red chilli, finely chopped (see tips)
- 85mL apple cider vinegar
- 2 teaspoons gluten free fish sauce (see tips)
- ½ teaspoon garlic purée
- 1 teaspoon of ginger purée
- pinch of salt
- 120g unrefined golden caster sugar
- To serve: lime wedges and fresh coriander.
In a small bowl mix the almond milk with the lime juice and set aside for 10 minutes, this will make a lime buttermilk. Preheat the grill to a medium-high setting. Line a grill tray with non-stick foil or baking parchment.
In a second bowl mix the gluten free plain flour with the salt and pepper. In third bowl mix the desiccated coconut, gluten free breadcrumbs, chilli flakes, lime zest and chopped coriander.
When the lime buttermilk is ready take a prawn and dip it into the milk. Then dip it in the seasoned flour, shaking off the excess before dipping it back in the buttermilk. Lastly dip the prawn in the coconut breadcrumb mixture making sure that it is coated all over. Shake off the excess and place on the lined grill tray. Repeat the process until you have breaded all of the prawns.
Cook the prawns under the grill for 5-10 minutes, turning halfway through the cooking process. Ensure the prawns are thoroughly cooked and have turned pink. The coconut should be lightly toasted forming a crispy crumb.
To make the easy sweet chilli sauce mix the cornflour with the water until it forms a loose paste. Place the other sauce ingredients in a small saucepan. Bring to the boil, on a medium heat whisking to dissolve the sugar.
Once boiling stir in the cornflour paste. Continue to boil for 2½ minutes then remove from the heat and allow to cool. Serve with the crispy prawns, lime wedges and more coriander.
FIBRO FOOD FAIRY TIP: use a pair of kitchen scissors to finely chop the chilli straight into the saucepan. If you hold the chilli by the stalk and put the scissors straight in the dishwasher there is less chance of cross contamination on chopping boards or on your hands. FIBRO FOOD FAIRY TIP: try to ensure that the fish sauce is free from MSG, preservatives or any artificial ingredients.