To celebrate my partner completing one of the hardest exams you could ever face I set up a summer picnic in our backyard, complete with antipasto, a refreshing salad and sangria. The salad was particularly amazing. It was just bits and pieces all thrown together which by luck worked very well! It tasted like an Australian Summer should.
Coconut Crusted Prawn Salad with Honey Chipotle Dressing
Serves 2 as a main course. Double recipe to serve to larger crowd as a side dish.
For the Prawns
400g prawns, head and shell removed but tails still intact
1/2 shredded coconut (unsweetened)
1/2 cup coconut flour (you could use any type of flour)
2 eggs, beaten
1 tsp cayenne pepper
Coconut oil, to spray
For the Salad
4 cups shredded baby cos lettuce or lettuce of choice
1 tomato, diced
1/2 cup fresh coriander, chopped
1/2 tbsp olive oil (I used garlic infused extra virgin)
For the Dressing
1/2 cup natural yoghurt (unsweetened variety)
2 chilpotle chillies in adobo sauce, finely diced + 1 tsp adobo sauce
2 Tbsp fresh lime juice
1-2 tbsp honey (depending on how sweet you want it)
1. Preheat oven to 200 degrees Celcius. Line a baking tray with baking paper and lightly spray with coconut oil.
2. Place the coconut flour, seasoning and cayenne pepper on a large plate and mix. Place the beaten eggs in a bowl and the shredded coconut on another plate. Take one prawn at a time, cover it with the coconut flour mixture, then dip it it the egg mixture, and finally roll it in the shredded coconut. Once covered place on the baking tray and repeat with remaining prawns.
3. Once complete, lightly spray the prawns with coconut oil and place in the oven for 10 min. Once 10 minutes has past, take the tray out of the oven and turn the prawns over to the opposite side, place the tray back in the oven and cook for another 5-10 minutes (it will depend on how big your prawns are), until cooked through.
4. While the prawns are cooking, prepare the salad. Place all chopped and diced salad ingredients in a bowl, season with salt and pepper and drizzle with a little olive oil.
5. To make the dressing combine combine the yoghurt, lime juice, diced chilpotle chilli and adobo sauce, seasoning and honey in a bowl. Mix until the mixture is completely combined.
6. Once the prawns are cooked, let them cool for 5 minutes and then add them to the salad ingredients. Now add the dressing and mix to combine, and serve immediately while the prawns are still warm. You could also wait until the prawns are cool and serve this as a cold salad. We ate it while the prawns were hot.
This salad was seriously too yummy. Considering making it again next week!