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Coconut-crumbed honey prawns recipes
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Colorful prawn stir-fry packed with carrots, baby corn, and snow peas, delivering two veggie portions per serving.
Ingredients:
  • 2 large carrots
  • 1kg prawn
  • 250.00 ml panko breadcrumbs
  • 32.50 gm shredded coconut
  • 125.00 ml plain flour
  • Olive oil spray
  • 2 tsp sesame oil
  • 150g snow peas, trimmed, halved diagonally
  • 410g can baby corn spears, drained
  • 48.80 gm oyster sauce
  • 57.20 gm honey
  • 5.00 gm cornflour
  • 127.50 gm chicken style liquid stock
  • 2 green onions, thinly sliced
  • Steamed jasmine rice, to serve
Instructions:
  • Preheat the oven to 220C/200C fan-forced and line a baking tray with baking paper.
  • Create delicate carrot flowers by using a sharp knife to remove 4 thin wedges along the length of 1 carrot, discarding them. Proceed to slice the carrot into 5mm-thick rounds. Repeat the process with the remaining carrot.
  • Place the prawns on a chopping board and gently flatten them with the palm of your hand. In a small shallow bowl, whisk an egg with 2 tablespoons of water. Combine breadcrumbs and coconut on a plate. Place flour in a snap-lock bag, add prawns, seal the bag, and shake to coat. Dip each prawn in the egg mixture, then coat it in the breadcrumb mixture. Arrange the coated prawns on a prepared tray and continue the process with the rest of the prawns, egg, and breadcrumbs.
  • Generously coat the prawns with oil. Bake for 10 minutes, flipping halfway, until they are beautifully golden and fully cooked.
  • 1. Preheat a wok over medium-high heat and swirl in sesame oil to coat. Stir-fry carrot for 2 minutes. 2. Add snow peas and corn, stir-fry for another 2 minutes. Pour in oyster sauce and honey, bring to a boil. 3. In a small bowl, blend cornstarch with half of the chicken stock. Pour cornstarch mixture and remaining stock into the wok. Stir-fry for 1 minute until the sauce thickens. 4. Quickly add prawns and toss to coat in sauce. 5. Sprinkle with onion and serve immediately with rice.

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