Coconut Prawn & Bean Salad
- Prep: 15m
- Cook: 4m
- Serves: 2
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!
Method
- 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 simple cook them when ready to serve. For time saving, use a shop bought dressing of your choice.
Ingredients
All to be sourced organic where possible
- 150g large raw king prawns
- 1 tbsp flour, seasoned (10g)
- 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 (20g)