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Coconut Prawns with a Habanero Plum-Mango Sauce

March 21, 2015

Yummy, yummy coconut prawns. I love coconut prawns. And I typically serve a plum mango sauce with them; just as you see above. The difference this time is that I couldn't start with hoisin sauce and plum preserves like I typically do. Since I'm not eating anything with added preservatives, I had to do this baby from scratch. I cooked down my plums and everything. I know, not the same as solving the world's problems. But what have you done today?!?! Probably something cooler than make plum sauce actually. Anyway, everything in here is completely clean eating and paleo friendly. It can be served as an entree, or an appetizer. And, of course, is absolutely delicious!

 

Ingredients:
2 lbs large/tiger prawns
5 plums
3 limes
2 tbsp organic gluten free soy sauce
1 habenero pepper
2 tbsp apple cider vinegar
1 thumb size piece of ginger
2 garlic cloves
5 medjool dates
1 tbsp honey
1 mango
1 cup cilantro
1 cup almond flour
2 eggs
1 cup organic chicken or vegetable broth
1 tsp salt
1 tsp pepper
3-4 cups organic unsweetened coconut shreds/flakes
coconut oil for cooking (about half a cup)

 

Instructions:
1. In a lidded pot, combine the plums (halved and core removed), juice of 3 limes, soy sauce, the habenero (ribs and seeds removed) and the apple cider vinegar. Allow everything to cook down for about 45 minutes, lid on.
2. In a powerful blender, add the plum mixture along with the garlic, a thumb sized piece of ginger (skin removed), 5 pitted medjool dates and honey. Blend until everything is completely smooth.
3. Empty the plum sauce into a bowl and add the chopped up cilantro leaves and the diced mango. Stir, cover and refrigerate.
4. When you're ready to cook the coconut prawns, make sure that they are cleaned, deveined and butterflied.
5. In a medium size bowl, whisk together almond flour, broth, eggs, salt and pepper.
6. In another bowl have your coconut flakes ready.
7. In a large pan, heat a few tbsp of coconut oil.
8. Holding the tail of the prawns, dip them into the batter and then into the coconut flakes.  (Completely optional, but I also coated all my prawns in a few tbsp of paleo friendly sriracha sauce to add a little heat. It was yummy, but not necessary. If you're doing this, take this step before you batter them.)
9. You may prep 8-10, set them on a plate and then add them to the pan, cooking, and repeating the process. Do them all ahead of time, or just do a few at a time in a smaller pan,. Whichever is less stressful for you. I prepped 8-10, pan fried them, emptied out the used coconut oil and then added more and did the next batch. I cooked them roughly 2 minutes of each side and then laid them on a piece of paper towel once removed.
10. Repeat this process till you have done all of your prawns.
Serve with the plum sauce and enjoy!

 

 

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