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Crispy curried coconut prawns

  • Preparation Time15 mins
  • Cooking Time10 mins
  • Serves6
  • DifficultyEasy
75g desiccated coconut
55g panko breadcrumbs
2 tbsp curry powder
1 1/2 tsp salt
2 egg whites
450g prawns, peeled and deveined
Lime wedges, for garnish
1) Preheat the oven to 190C/Gas 5.

2) In a food processor, pulse the coconut until coarsely ground and transfer to a shallow bowl. Mix the coconut with the breadcrumbs, curry powder and salt, and set aside.

3) Beat the egg whites until slightly foamy. Dip the prawns in egg white and coat with coconut mixture. Repeat to form a double coating.

4) Place the prawns on a rack placed within a sheet pan and bake for 10 mins. Garnish with lime wedges and serve.

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Rachel serves up recipes from her culinary travels. They include Irish soda bread with a French tapenade, Swedish cookies, and potato croquettes with sauerkraut.

S1:E5
22mins