Crispy coconut tiger prawns

serves 2

preparation time:
25 minutes

cooking time:
5 minutes

ingredients

15ml (1 tbsp) plain flour
1.25ml (¼ tsp) chilli powder
60ml (4 tbsp) desiccated coconut
1 x The Co-operative free-range egg white
125g pack The Co-operative tiger or king prawns
15ml (1 tbsp) sunflower oil
½ cucumber
½ red pepper
30ml (2 tbsp) sweet chilli sauce

method

Mix together the flour and chilli powder in a bowl. Put the coconut in another shallow bowl. Place the egg white in a third bowl, and lightly whisk with a fork.

First toss the prawns in the flour, then dip in the egg white, and finally roll in the coconut until evenly coated, and set aside.

Heat the oil in a non-stick frying pan. Cook the prawns for a few minutes, turning halfway through, until golden.

Slice the cucumber into thin strips with a vegetable peeler, slice the pepper, and mix together. Serve with the prawns and the chilli sauce for dipping.

This recipe has one or more red traffic lights. It's fine to eat occasionally or as a treat.