Coconut Prawns with Pineapple Herb Dipping Sauce

Ingredients for Coconut Prawns with Pineapple Herb Dipping Sauce

• 45g de coco rallado sin azúcar

• 30g wholemeal flour

• 2 claras de huevo grandes

• 1 cucharada de agua

• 120ml panko bread crumbs

• 18 large prawns, shelled and deveined with tail part of shell left on

• 1 tablespoon low-sodium soy sauce

• 1/8 cucharaditas de pimienta negra recién molida

• 1/2 (230g) can pineapple chunks in juice

• 1/2 cup loosely packed fresh herbs (basil, rosemary, parsley)

• Jugo de 1/2 lima

Prepare the Coconut Prawns: Preheat oven to 177°C. Spread coconut on an ungreased baking sheet. Toast in the oven for 3–5 minutes or until golden brown, stirring frequently to ensure even cooking. Transfer coconut to a pie plate; cool.

Turn oven temperature up to 218°C. Grease the same baking sheet. Place flour in a small bowl. In another small bowl, whisk egg whites with water until foamy. Stir panko into the coconut in the pie plate. In a large bowl, toss prawns with soy sauce and pepper.

One at a time, hold prawns by tail and coat with flour, shaking off excess; then dip in egg white mixture. Finally, roll in coconut mixture to coat well.

Place prawns on the prepared baking sheet. Bake for 10–12 minutes or until prawns are opaque throughout and coating is crisp.

Meanwhile, prepare the Pineapple Herb Dipping Sauce: Drain pineapple, reserving 60ml juice. In a food processor, pulse pineapple, reserved pineapple juice, herbs, and lime juice until blended.

Serve coconut prawns with dipping sauce.

Descargo de responsabilidad

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