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Juicy prawns coated in a crunchy mix of desiccated coconut and ground almonds, then baked until golden and crisp. They’re a lighter take on a takeaway favourite, ready in 20 minutes.
1.
Heat the oven to 220c (200c fan).
2.
Put the arrowroot, egg white, and the ground almonds mixed with the coconut into 3 separate shallow bowls.
3.
Dust each prawn in the arrowroot, dip in the egg white, then press into the coconut mixture to coat.
4.
Put the prawns on the lined tray and brush or drizzle with the oil.
5.
Bake until golden and the prawns are pink all the way through (10–12 minutes), turning halfway. Or air-fry at 200c (6–8 minutes), shaking halfway.
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Storage information
Best eaten straight away, while crisp. Leftovers can be refrigerated for up to 1 day and reheated in the oven until piping hot. Not suitable for freezing once cooked.
Tip
To make a balanced meal for 2: Serve with 1 x 250g pouch cooked brown rice (or 100g dried brown rice) and 300g steamed tenderstem broccoli, shared between 2.
Cost-saving tips
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