Want to learn how to make prawns in the oven? These Aromatic Coconut Baked Prawns by Zola Nene are a must try – and they are a firm winner for any feast. Tender and flavourful on the inside, golden and crispy on the outside. Tastes incredible – and the smell – perfection! Plus, this super simple seafood recipe takes only 20 minutes to make! Dinner sorted.
Zola loves the juicy Cape Point King or Queen Prawns and recommends mixing up the desiccated coconut with panko breadcrumbs for a great texture that adds a crunch and an extra ‘something’ to the flavour. And when it comes to adding sweetness, it has to be Simple Truth Organic Coconut Sugar. It’s 100% natural and sustainable, unrefined, non-GMO and preservative free.
Ingredients
800g Cape Point King Prawns; peeled and cleaned
1 tin Pot O’ Gold Coconut Cream
3 cloves garlic; chopped
1 red chilli; chopped
2 tsp. Simple Truth Organic Coconut Sugar
2 tbsp. desiccated coconut
2 tbsp. panko breadcrumbs
1 tbsp. fish sauce
30g Living Herbs Fresh Coriander; chopped
1 tbsp. ginger; grated
3 limes; 2 juiced and 1 quartered for serving
Directions
Preheat oven to 200 °C.
In an oven proof dish, mix coconut cream, garlic, red chilli, coriander, ginger, lime juice, fish sauce and coconut sugar.
Add the prawns and mix well to coat in the sauce.
Mix the coconut and panko, then sprinkle on top of the prawns.
Bake for 20 minutes or until bubbling, golden on top and the prawns are cooked through.
