- Toss the prawns in the seasoned flour, then dip each one in the egg first and then into the coconut to evenly coat.
- Heat the oil in a frying pan and fry the coconut prawns on a medium heat for 3-4 minutes, turning over halfway, until golden and cooked throughout.
- Whisk together the lemon juice, oil and mustard, season. Mix together the beans and lettuce and toss in the dressing. Divide between 2 plates and top with the prawns, scatter with the pumpkin seeds and serve.
Cooks tip:
Coat the prawns and make the dressing in advance and simply cook them when ready to serve. For time saving, use a shop-bought dressing of your choice.
Ingredients:
Prep time: 15 minutes
Cook time: 3-4 minutes
Serves 2
150g large raw king prawns
1 tbsp flour, seasoned
1 medium egg, beaten
65g Crazy Jack Desiccated Coconut
2 tbsp oil for frying
Juice ½ lemon
1 tbsp extra virgin olive oil
½ tsp Dijon mustard
200g can butter beans, drained and rinsed
150g frozen edamame beans, defrosted
50g lambs lettuce
2 tbsp Crazy Jack Pumpkin Seeds
