Coconut Crumbed Prawns With A Ruby Grapefruit Salad

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  • 1 Egg
  • 0.5 cup Shredded Coconut
  • 0.5 teaspoon Salt
  • 12 Large Shrimp - shelled and deveined
  • 0.5 cup Coconut Oil
  • 4 handful Watercress - washed
  • 2 Ruby Red Grapefruit - cut into segments or slivers
  • 2 tablespoon Olive Oil
  • 2 tablespoon White Wine Vinegar
  • Salt and Pepper - to taste
  • Break the egg into a bowl and beat until combined. Place the coconut and salt on a plate
  • and mix thoroughly. Dip the prawns/shrimp in the egg, shake off excess, then dip in the
  • coconut. Place on a clean plate. Repeat until all prawns/shrimp are covered.
  • Melt the coconut oil in a deep frying pan over medium-high heat. To test if the oil has come to temperature, dip a corner of a prawn in the oil. If it sizzles, it is ready. Cook the prawns in the oil until cooked through on both sides. Remove and drain on paper towel.
  • Place the watercress and grapefruit in a large bowl. In a small bowl, mix the olive oil and
  • white wine vinegar together. Season with salt and pepper. Pour the dressing onto the salad
  • and mix thoroughly.
  • To serve, divide the salad and grapefruit segments over four plates. Top with three prawns/shrimp on each plate.


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