Carol’s in Mexico!

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Carol and her family are enjoying some R’n’R in Mexico, and they are relishing the delicious food on offer there. Here’s an easy recipe to cook at home for a  Mexican style treat!

Baked Coconut Prawns

INGREDIENTS

24 large prawns peeled and deveined shrimp-1523135_1920

1/2 cup plain flour

1/2 teaspoon paprika

salt and freshly ground black pepper

2 large eggs beaten

1 cup panko breadcrumbs

3/4 cup unsweetened shredded coconutclose-up-coconut-food-221074 (1)

olive oil

Mayonnaise

1/4 of a lime

Few coriander leaves

 

 

INSTRUCTIONS

Pre-heat oven to 180C fan forced. Grease a baking pan and place a baking sheet on top.

Mix flour and spices in a bowl and place on your bench, then beat eggs in another bowl and finally combine breadcrumbs and coconut in a third bowl.

Dip prawns in small batches in the flour mixture then the egg mixture (shake off excess) and then coat in the coconut/breadcrumb mixture.

Place the prawns on the baking sheet in a single layer. Lightly spray with olive oil. Bake for around 10 minutes until they are golden on the outside and opaque in the centre.

Photo by Estaban

Serve with mayonnaise which has a squeeze of lime and garnished with coriander.

 

 

 

Coconut Pancakes with Blueberries and Creme Fraiche (gluten free)

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It’s Shrove Tuesday, a great excuse for yummy pancakes and they are pretty healthy. Those winter Olympic athletes could be having them for breakfast with bananas to get a low fat, high carb plus protein start to the day.  Here’s our delicious recipe to try with coconut flour which is gluten free, perfect for those of us who are gluten intolerant or sensitive or who just like the coconut flavour for something different.

Ingredients

½ cup (20g) coconut flour

¾ cup (95g) gluten-free plain flour

1 teaspoon baking powder

1 tablespoon caster sugar

1 egg

1 cup (240ml) milk

Small handful of blueberries

Dollop of crème fraiche

Directions

Sieve dry ingredients into mixing bowl. Whisk 1 egg with milk and add to flours. Mix well. Spoon dollops of batter into buttered hot frying pan. Spread a little, turn after a few  minutes. Serve warm with blueberries and crème fraiche.

Enjoy for breakfast or a delicious dessert or snack.