July 21, 2016

Coconut and prawns are just meant to go together, and here the coconut forms a crispy crust to compliment the firm prawns. The wasabi dipping sauce that goes with the prawns is simple to make, even if you make your own mayonnaise. Serves 6 (entree), makes 18 total


18 king prawns, shelled, tails intact
3 eggs
½ cup desiccated coconut
spray coconut oil
¼ cup sugar-free mayonnaise
¼ cup Greek yoghurt
small squeeze wasabi paste (or to taste)


  1. Preheat oven to 220° C. Beat the eggs in a small bowl. Place the desiccated coconut in a plastic bag.
  2. Dip the prawns into the egg one by one and drain. Place a few prawns at a time in the bag with the coconut and shake to cover. You may need to press the coconut onto the prawns.
  3. Spray an oven tray with coconut oil and place prawns in a single layer on the tray. Spray prawns with coconut oil and bake for 10 to 12 minutes or until coconut is golden.
  4. Meanwhile, combine the mayonnaise, yoghurt and a small amount of wasabi in a small bowl. Mix well and taste, adding more wasabi to taste.
  5. Serve on a platter with the dipping sauce in the middle.
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