COCONUT PRAWNS WITH GINGER SAUCE
150 grams (1 cup) plain white gluten free flour
100 grams desiccated coconut
½ teaspoon ginger powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon Himalayan rock salt (sea salt)
120g (4oz.) uncooked prawns
100g (3.5 oz.) coconut oil
Juice of 1 lemon (lime)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 spring onion finely sliced
½ red chilli, deseeded and finely chopped
1 small piece ginger, grated
1 clove of garlic, grated
1 Courgette (Zucchini)
2 Handfuls of Radishes
Place the gluten free flour in a bowl. Lightly coat the uncooked prawns in the flour, this helps the egg stick. Set the prawns aside.
Add the desiccated coconut, ginger, garlic, onion powder and salt to the rest of the flour. In another bowl crack the egg and whisk.
Now take the flour-coated prawns in batches of 5 and place in the whisked egg and lightly coat. Then place the prawns in the coconut and flour mix and coat. Press the coconut and flour mix onto the prawns to help it stick so that they are liberally coated.
You may have to take some of the prawns and coat them again in egg and then again in coconut and flour mix to get them well coated.
Melt half the coconut oil in a saucepan. To check whether the oil is ready take a small about of crumb and drop it in. If the oil is hot enough it will start sizzling straight away and the crumb will rise to the surface.
Cook the prawns 5 at a time. Each batch will only need 1-2 minutes to cook. Make sure you turn the prawns so they cook on both sides. Place the cooked prawns on kitchen paper to soak up excess oil.
Mix the dipping sauce ingredients together into a bowl.
Grate all the vegetables (I use a food processor for this). Place the vegetables into a serving bowl or onto a platter and pour over half the dipping sauce. Use the other half of the sauce to dip the coconut prawns into. Serve the Prawns, salad and sauce together.