Coconut prawns

Time & Nutritional data(per serving)

Overall20 mins Hands on15 mins

Total Carbs16.1g Fiber9.1g
Net Carbs7g of which Sugar4g
Protein49.8g Fat38.9g of which Saturated28.4g
Energy641kcal carbs4.9% protein34.5% fat60.6%
Sodium54.7%RDA Magnesium26.1%RDA Potassium35.9%EMR

Ingredients (makes 4 servings)

21.2 oz prawns, cooked	600 g / 21.2 oz
6 large free-range eggs	300 g / 10.6 oz
6 tbsp fine organic coconut flour	72 g / 2.5 oz
1 tsp cream of tartar	3 g / 0.11 oz
1⁄2 tsp baking soda	2 g / 0.07 oz
1⁄2 tsp chili powder or cayenne pepper	1.2 g / 0.04 oz
1⁄2 tsp pink Himalayan or sea salt	3 g / 0.11 oz
freshly ground black pepper	1.2 g / 0.04 oz
2 cups desiccated, shredded coconut	140 g / 4.9 oz
4-8 cups extra virgin coconut oil (or ghee, lard, etc.)	880 g / 31 oz

Optional ingredients (makes 4 servings)

8 tbsp ketchup (home-made) +1.7g of net carbs per serving

120 g / 4.2 oz

Step 1

Crack the eggs in a bowl, season with chili powder, salt and black or cayenne pepper and whisk them well.

Step 2

Add coconut flour, cream of tartar and baking soda.

Note:

Cream of tartar and baking soda act as leavening agents. This is how it works: To get 1 teaspoons of baking powder, you need ¹⁄₄ a teaspoon of baking soda and ¹⁄₂ teaspoon of cream of tartar.

Other options for leavening agents are: gluten and aluminum free baking powder (or baking soda) with apple cider vinegar (1 tsp baking powder + 1 tbsp apple cider vinegar for recipe of 2 servings).

Step 3

Clean and peel the prawns if needed. You can use both cooked or raw prawns.

Step 4

Dip each prawn into the coconut batter and transfer to a bowl filled with shredded coconut.

Step 5

Heat the cooking oil in a small sauce pan (or a deep fryer). Make sure the oil is really hot before you put the prawns in using a heat-proof spatula.

Note:

The smaller and deeper the pan is, the less oil you will have to use and waste. Make sure the oil is hot before you put the prawns in. This will reduce wastage and the prawns will be nice and crispy. Otherwise, they will become soggy and too greasy. To test if the oil is hot enough, throw a pinch of shredded coconut and see if it's sizzling. Keep in mind you will need to make the prawns in batches - don't overfill the pan!

Step 6

Let the prawns fry until golden.

Note:

Instead of deep frying the prawns, you can use coconut oil spray and bake the them in the oven at 200℃ / 400℉ until golden.

Step 7

Carefully remove the prawns and place on a plate lined with paper towels.

Step 8

If you keep them for later, simply reheat in the oven to crisp up!