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• Hi­malayan salt and black pep­per • 350g medium prawns, heads re­moved • 2 eggs, beaten • 80g des­ic­cated co­conut • 3 tbsp co­conut oil, for fry­ing

FOR THE SALAD • 400g cau­li­flower rice, dry fried • 7g fresh co­rian­der, finely chopped • 1 cup low-carb may­on­naise • 2 tbsp rice wine vinegar • Hi­malayan salt and black pep­per • ½ cu­cum­ber, seeds re­moved and thinly sliced

into strips • 30g radishes, thinly sliced • 2 av­o­ca­dos, peeled and cubed • ½ nori sheet, thinly sliced • 1 jalapeño chilli, sliced • 1 tsp black sesame seeds

1. Sea­son the prawns well. Place the beaten egg in a bowl and the co­conut in a sec­ond bowl. Sea­son the co­conut. Toss the prawns in the egg and then into the co­conut. Heat the co­conut oil and fry the prawns un­til they are golden and cooked. Set them aside. 2. Place the cau­li­flower rice in a bowl. Mix the co­rian­der, ½ cup may­on­naise and vinegar and sea­son it. Stir the mix­ture through the cau­li­flower rice. 3. To as­sem­ble: Di­vide the cau­li­flower rice be­tween 4 bowls. Top it with crispy prawns, cu­cum­ber, radish, av­o­cado and nori strips. 4. To serve: Sprin­kle the jalapeño chilli slices and half the sesame seeds on top. Gar­nish ½ cup may­on­naise with the re­main­ing sesame seeds and serve it with the bowls.

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