Coconut Crumbed Prawns With Ruby Grapefruit Salad
SERVES 1 | 30 Minutes Total Time
Ingredients
- 1 egg
- 1/8 cup desiccated coconut
- 1/8 tsp sea salt
- 3 king prawns, shelled and deveined
- 1/4 cup coconut oil
- 1 handful watercress
- 1/2 ruby grapefruit , cut into segments
- 1/2 tbs olive oil
- 1/2 tbs white wine vinegar
- Salt and pepper to taste
Method
- Break the egg into a bowl and beat until combined. Place the coconut and salt on a plate and mix thoroughly. Dip the prawns in the egg, shake off excess, then dip in the coconut. Place on a clean plate. Repeat until all shrimp are covered.
- Melt the coconut oil in a deep frying pan over medium-high heat. To test if the oil has come to temperature, dip a corner of a shrimp in the oil. If it sizzles, it is ready. Cook the shrimp in the oil until cooked through on both sides. Remove and drain on paper towel.
- Place the watercress and grapefruit in a large bowl. In a small bowl, mix the olive oil and white wine vinegar together. Season with salt and pepper. Pour the dressing onto the salad and mix thoroughly.
- To serve, place the salad and grapefruit segments on the plate. Top with the shrimp.
