Coconut prawns with chilli cabbage
Coconut - desiccated, flaked, chipped and in strands - I've seen and used, but coconut flour is new to me. It has none of the sticky gluten associated with the wheat flours so care must be taken when substituting and binding agents such as arrowroot or egg should be considered. Replacing up to 30 per cent of wheat flour in a recipe with coconut flour should have little bearing on the final outcome apart from added texture and the flavour of coconut.
Have your say
- 24 king prawns
- 150g coconut flour
- Half cup chopped coriander
- 2 eggs, beaten
- Quarter head of cabbage, finely shredded
- 2 red chillies, finely sliced
- 6 tbsp red wine vinegar
- 8 tbsp extra virgin olive oil
- Salt and pepper
It works well as a coating. Try mixing coconut flour with a little paprika and some grated parmesan as a dusting for chicken, veal or pork before frying. Combine it with finely chopped red chilli and some chopped parsley to make a crust for tropical fish pieces of coral trout, barramundi or red emperor.
Toss the shredded cabbage with the chilli, vinegar and oil, season with salt and pepper, and leave for at least 30 minutes, mixing occasionally. Shell the prawns, leaving the tail on.
Butterfly them by slitting along the back and remove the digestive tract.
Flatten them between two of pieces of plastic. Mix the coconut flour with the coriander and season with salt and pepper.
Dredge each prawn in the egg first, then press into the coconut flour mixture so that the prawns are all well coated.
Shallow fry the prawns in some extra virgin olive oil, turning once. Serve on top of the cabbage.