COCONUT PRAWNS WITH SPICED SOUR CREAM SAUCE

Ingredients

• 500 g Prawns, shells & heads removed & deveined

• 125 g Coconut flour

• 4 free-range egg, beaten

• 200 g desiccated coconut + extra for sprinkling

• 2-3 pinches salt

• 3 Tbsp Coconut Oil

• 1 carton (250ml) sour cream

• 1 red chilli, roughly chopped

• 3 Tbsp thai red curry paste

• lemon juice to taste

• salt to taste

Cooking Instructions

1. Place the coconut flour, eggs and desiccated coconut in separate bowls.

2. Beat the eggs well and add the salt to the desiccated coconut.

3. Dip the prawns first into the flour, then the eggs and finally into the desiccated coconut.

4. Fry in hot coconut oil until golden brown. Alternatively, spray with olive oil and bake at 220°c until golden brown and crisp.

5. Remove from the oil and drain on kitchen towel.

6. To make the sauce, combine all the ingredients.

7. Serve the crispy, coconut prawns with the creamy dipping sauce.

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