Baked coconut prawns with vegetable noodles?
Swap a calorie-loaded Chinese takeaway for a healthier alternative with Ching's oven-baked coconut prawns! ?
Serves 4Prep: 25 minutesCook: 10-12 minutes
Ingredients:Coconut prawns:80g plain flourPinch of sea salt flakesPinch ground white pepperPinch Chinese five spicePinch dried chilli flakes2 eggs, lightly beaten80g panko breadcrumbs20g dessicated coconut12 Jumbo raw tiger prawns, deveined, de-shelled, butterfliedOlive oil spray (1 calorie per spray)
Salad Dressing:1 tbsp fish sauce1 tbsp good quality honey or agave syrup2 limes, juiced2 tbsp mint, chopped1 tbsp lemongrass, grated1 tbsp coriander, finely chopped
Caroodle Salad:2 medium carrots, spiralized1 large cucumber, spiralized3 large pieces of Chinese leaf, finely shredded (optional)1 handful of beansproutsFew fresh mint leavesFew fresh coriander leaves1 red chilli, deseeded, finely sliced (optional)
Preheat the oven to 180C/gas 4.
For the coconut prawns: Season the flour with 1 pinch each of sea salt flakes, ground white pepper, Chinese five spice and dried chilli flakes and mix well to combine. Place onto a plate.
Place the eggs into a bowl. In a bowl mix the panko breadcrumbs and dessicated coconut. Dip each prawn into the seasoned flour, then into the egg and then into the breadcrumbs coating it well. Repeat with all the prawns placing them onto an oven tray. Spray 3 sprays of the olive oil evenly across the prawns. Turn them over gently and repeat.
Bake the prawns for 10-12 minutes (depending on the size of the prawns) but until they are cooked through the centre. To test, slice one in half and they should be opaque white.
For the salad dressing: In a small bowl mix the fish sauce, honey or agave syrup, lime juice, mint, lemongrass and coriander.
For the caroodles: In a large bowl toss together the carrot, cucumber, shredded cabbage, bean sprouts, mint, coriander and chilli. Pour over the salad dressing, toss well and serve on the side with the coconut prawns.
TIP: If you do not have a spiralizer, grate or thinly slice the carrot and cucumber.
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