Coconut-crumbed Honey Prawns
SERVES 4 PREP 25 MINUTES COOK 20 MINUTES
2 large carrots 20 (1kg) large green king prawns, peeled, deveined (tails intact) 1 egg 1 cup panko breadcrumbs ½ cup shredded coconut ½ 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 2 teaspoons cornflour ½ cup chicken stock 2 green onions, thinly sliced Steamed jasmine rice, to serve
1 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. 2 To make carrot flowers, using a sharp knife, cut out 4 thin wedges along the length of 1 carrot and discard. Cut carrot into 5mm-thick slices. Repeat with remaining carrot. 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 to flour. Seal bag. Shake to coat. Dip 1 prawn in egg mixture, then coat in breadcrumb mixture. Place on prepared tray. Repeat with remaining prawns, egg and breadcrumb mixtures. 4 Spray prawns well with oil. Bake, turning halfway through cooking, for 10 minutes or until golden and cooked through. 5 Heat a wok over medium-high heat. Add sesame oil. Swirl to coat. Stir-fry carrot for 2 minutes. Add snow peas and corn. Stir-fry for 2 minutes. 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. NUTRITION: (per serve) 3294kj; 13.5g fat; 7.3g sat fat; 41.8g protein; 118.3g carbs; 9.3g fibre; 240mg chol; 1349mg sodium.