Butter prawns are a flavour packed Asian dish that is sweet,spicy, tangy crispy and crunchy. It takes about 15 minutes to make from scratch and can be made with either fresh or frozen prawns.
Servings 4 people
Heat oven to 180 degrees C / 350 degrees F and toast the coconut and panko crumbs for 10 minutes, then set aside
Add coconut oil to a wok on high heat, and fry off the prawns until they are just cooked, then remove from wok. Drain on paper towel if necessary to remove excel oil.
In a new clean pan, add the just cooked prawns, shallots or spring onions, butter, cooked coconut, panko garlic, ginger, chilli, lemon zest, sweetener, light soy, and salt.
Toss through for 2 minutes until fragrant and serve immediately
- Buy the prawns with the heads already removed if you an as it cuts down on prep time and makes this recipe a whole lot less messy.
- If you don’t have panko breadcrumbs, you can use regular breadcrumbs. This will result in a slightly finer lot of crumbs or “floss”.
- Nutritional information does not include rice.
Calories: 491kcal | Carbohydrates: 11g | Protein: 35g | Fat: 34g | Saturated Fat: 20g | Fiber: 2g | Sugar: 5g