Healthy Inspirations Recipe of the Week – Coconut Prawns (entrée)

Healthy Inspirations

Serves 6


  • 18 king prawns, shelled, tails intact
  • 3 eggs
  • ½ cup Coconut Crunch or desiccated coconut
  • Coconut spray oil
  • ¼ cup sugar-free mayonnaise
  • ¼ cup Greek yoghurt
  • Small squeeze wasabi paste (or to taste)


  1. Preheat oven to 220° C. Beat the eggs in a small bowl. Place the Coconut Crunch or desiccated coconut in a plastic bag.
  2. Dip the prawns into the egg one by one and drain. Place a few prawns at a time in the bag with the coconut and shake to cover. You may need to press the coconut onto the prawns.
  3. Spray an oven tray with coconut oil and place prawns in a single layer on the tray. Spray prawns with coconut oil and bake for 10 to 12 minutes or until coconut is golden.
  4. Meanwhile, combine the mayonnaise, yoghurt and a small amount of wasabi in a small bowl. Mix well and taste, adding more wasabi to taste.
  5. Serve on a platter with the dipping sauce in the middle.
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