Prawns with coconut crumb

Name: Prawns with coconut crumb
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 60 g basmati rice; 1½ tbsp toasted sesame oil; ½ tbsp desicated coconut; ½ tbsp black sesame seeds; 1 tbsp panko breadcrumbs; 2 tsp light soy sauce; 5 g ginger, peeled and finely grated; ½ tbsp rice vinegar; 200 g pack baby courgettes, sliced into 1cm rounds; 100 g Essential Frozen Raw King Prawns, defrosted

The sesame-coconut crumb gives a pleasing crunch to the juicy prawns, plus it’s ready in 25 minutes. It’s easily doubled, too.

0 out of 5 stars(0) Rate this recipe

HealthySource of protein

Serves1
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

60g basmati rice
1½ tbsp toasted sesame oil
½ tbsp desicated coconut
½ tbsp black sesame seeds
1 tbsp panko breadcrumbs
2 tsp light soy sauce
5g ginger, peeled and finely grated
½ tbsp rice vinegar
½ x 200g pack baby courgettes, sliced into 1cm rounds
100g Essential Frozen Raw King Prawns, defrosted

Method

Cook the rice according to pack instructions. Meanwhile, heat 1⁄2 tbsp sesame oil in a frying pan over a low-medium heat and fry the coconut, sesame seeds and panko for 5-8 minutes until light golden and fragrant, stirring occasionally. Tip into a bowl; season and set aside.
In a small bowl, mix the soy sauce, ginger and vinegar; set aside. Heat 1⁄2 tbsp sesame oil in the same pan and fry the courgettes for 2-3 minutes on each side until golden. Add the soy sauce mixture and stir until the courgettes are glazed. Set aside on a plate and heat the remaining 1⁄2 tbsp oil in the same pan. Fry the prawns for 1-2 minutes on each side until pink, opaque and piping hot throughout.
Spoon the cooked rice onto a plate, then add the prawns and courgettes. Sprinkle over the coconut crumbs and serve.