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If you are looking for a quick delicious lunch recipe then try this Coconut Prawn & Bean Salad, with only 15 minutes prep time and 3-4 minutes clocking time!
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.
Coat the prawns and make the dressing in advance and simple cook them when ready to serve. For time saving, use a shop bought dressing of your choice.