If you are wondering how I came up with my blog name the answer may surprise you but it is a most fitting first blog post…Prawns! To be more specific, coconut and cashew “breaded” prawns. The blog name stems from a simple play on words of the main ingredient. And don’t worry I won’t only be posting recipes featuring coconuts. This blog is about my adventures in cooking…it wouldn’t be much of an adventure if coconuts were the feature of the day now would it?
Currently, me and my hubby are taking part in the RPCF 60 Day BFIT Challenge (it’s a crossfit thing). For the past 2 weeks, I have been getting my creative juices going to adhere to the rules of eating Paleo. If you don’t already know what Paleo means, basically you take out carbs, wheat and dairy. I won’t delve too much into details because the moment you type Paleo diet into a search engine you will be inundated with information on it. My first thoughts when we started this up again was “WHAT? you want to take away butter, cheese, potatoes AND bread?! This is going to suck!”
However, it is not as bad as it sounds. Eating healthy can be very yummy especially if you are willing to think outside the box a little and sprinkle in some planning into your day. For myself it has the added bonus of letting me experiment and try new things while producing some outstanding meals!
So without further delay…here is the first of many more to come, and just like the coconut clarification above, not all my recipes and ideas will be Paleo.
But for now here they are…Coconutty Prawns
- 1 Bag of pre-cooked prawns (mine had about 90)
- 1/2 Cup of shredded coconut (unsweetened)
- 1 Handful of cashews (ground or finely chopped)
- Cayenne Pepper (i used 1/2 tsp but i like my prawns with some kick)
- 1/2 Tsp Garlic Powder
- Seasoning Salt (to taste)
- 1 Egg
- 2 Tbsp Coconut Oil
*Dash of patience…to flip your prawns.
1) Rinse your prawns and take off the tails.
2) In a shallow bowl combine coconut, cashew and seasonings.
3) In another bowl, whisk your egg.
4) Dip your prawns into the egg letting the excess drip off then put them into the coconut mixture to “bread” them. Set aside on a cutting board.
5) In a large pan, melt the coconut oil on medium-high heat. Once it is ready, gently put in your prawns. Once the first side of the prawns is golden (approx 1-2 mins) gently flip them over and repeat. I had to do my prawns in 2 batches but they fry up quickly. Once both sides are golden, remove from the pan and enjoy!
Pretty hard huh? I paired my prawns with some baked Kabocha squash and a simple butter lettuce salad drizzled in olive oil and white vinegar to balance the sweetness of the squash and coconut with some tang. See below.