CRISPY PRAWN POKE BOWL

SERVES 4

• 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.