12 banana prawns
1/2 cup gluten free cornflake crumbs
1/2 cup shredded coconut
1/2 cup natural yoghurt
Peel and leave tails on. Devein prawns then slice down the back spine to the top of the tail. On a breadboard, butterfly – or flatten, gently pressing on the back of the prawn with the back of your hand. Pour yoghurt into a medium size bowl, and mix crumbs and coconut in another bowl.
Dip prawns in yoghurt, ensuring fully coated then while holding the tip of the tail, place the prawn in the crumb mix and toss mix on top, again gently press down on both sides and rest on plate. Repeat until all prawns are coated. Cover with plastic film and place in fridge for 10 mins.
Heat oven to 180deg while prawns rest.
Place baking paper on large baking tray and spray with olive oil. Spray prawns and place upside down on baking tray and spray other side of prawns. Cook for 10 mins and serve with fresh crunchy greens, lime wedges and chillie sauce!
These are the best prawns I’ve ever enjoyed – yummy, healthy, and so cheap & easy to make!
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