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Prawns with coconut crumb

Prawns with coconut crumb

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

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HealthySource of protein
  • Serves1
  • CourseMain meal
  • Prepare5 mins
  • Cook20 mins
  • Total time25 mins

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  • 60g basmati rice
  • 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


  1. 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.

  2. 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.

  3. 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


2,403kJ/ 575kcals



Saturated Fat












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