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.

5 out of 5 stars(2) Rate this recipe

HealthySource of protein

Serves1
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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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

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.

Typical values per serving when made using specific products in recipe