Roasted Prawn Salad

Ingredients 

• 16-20 medium prawns, shelled and deveined
• 1/2 cup desiccated coconut
• Salt to taste
• 1/2 teaspoon crushed black peppercorns
• 2 tablespoons extra virgin olive oil
• A few Iceberg lettuce leaves
• Juice of 1/2 lemon
• 2 tablespoons tomato ketchup
• 1 teaspoon red chilli sauce
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Tabasco sauce

Method

1. Roast desiccated coconut in a non-stick pan on medium heat. Add salt and crushed black peppercorns and mix and roast till lightly browned.
2. Transfer into a bowl and let it cool. Cut through the prawns in the middle, keeping the ends intact, and flatten them out. Heat olive oil in a non-stick grill pan and place prawns in a single layer. Sprinkle salt, juice of ½ lemon over them. Add tomato ketchup, red chilli sauce, Worcestershire sauce, Tabasco sauce and mix. Cook till the prawns are just done.
3. Tear a few iceberg lettuce leaves and place them in a stemmed glass. Toss prawns in roasted coconut mixture and place them over the lettuce. Serve immediately.

Nutrition Info