COCONUT CRUMBED HONEY PRAWNS

INGREDIENTS

2 large carrots

20 (1kg) large green king prawns, peeled, deveined (tails intact)

1 egg

1 cup panko breadcrumbs

1/2 cup shredded coconut

1/2 cup plain flour

Olive oil spray

2 teaspoons sesame oil

150g snow peas, trimmed, halved diagonally

410g can baby corn spears, drained 2 tablespoons oyster sauce 2 tablespoons honey

1/2 cup chicken liquid stock 2 teaspoons cornflour

2 green onions, thinly sliced Steamed jasmine rice, to serve METHOD

Step 1: Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper. Step 2: To make carrot flowers, using a sharp knife, cut out 4 thin wedges along the length of carrot and discard. Cut carrot into 5mmthick slices.

Step 3: Place prawns on a chopping board. Using the palm of your hand, flatten prawns slightly. Whisk egg with 2 tablespoons water in a small shallow bowl. Combine breadcrumbs and coconut on a plate. Place flour in a snap-lock bag, add prawns and shake to coat. Dip prawns in egg mixture then coat in breadcrumb mixture. Place on prepared tray.

Step 4: Spray prawns well with oil. Bake, turning halfway through cooking, for 10 minutes or until golden and cooked through.

Step 5: Heat a wok over mediumhigh heat. Add sesame oil. Stir-fry carrot for 2 mins. Add snow peas and corn. Stir-fry for 2 mins. Add oyster sauce and honey. Bring to the boil. Blend cornflour with half of the chicken stock in a small bowl. Add cornflour mixture and remaining stock to wok. Stir-fry for 1 minute or until sauce mixture begins to boil and thicken. Working quickly, add prawns to wok. Toss to coat in sauce. Sprinkle with onion and serve immediately with rice.