387 Likes, 14 Comments - Susan Sohn (@susanjsohn) on Instagram: "Tonight at #CasaDeSohn @sophiasohn makes her #Paleo Coconut Lime #Prawns and they are Ah-mazing!..."
GARLIC LIME AIOLI
Ingredients
¾ cup whole egg mayonnaise
2 Tbsp fresh lime juice
1 tsp finely grated lime rind
1 garlic clove grated (I use 2 cloves but that’s because we love garlic)
Method
Mix everything together well (use your hand mixer if you want but not necessary).
Cover and put in the fridge for at least one hour so flavours totally sing.
These are just super simple and delicious. Enough said! Enjoy!
Necessary details
Preheat oven to 180 degrees. Cooking time 45 – 50 mins. Pan Size 9x13. Serves 10-12.
Ingredients
½ kilo raw prawns shelled and deveined
½ cup coconut flour
2 cups coconut flakes
Zest of 2 limes
1/5 tsp chilli powder (more if you like your chilli as we do)
Pinch of sea salt
1 egg
Coconut oil for frying
Method
In a medium bowl combine flour, coconut, zest and chilli powder. In another small bowl crack and beat the egg.
Dip (and cover fully) the prawn in the flour mixture then into the egg. Allow excess egg to drip off. Repeat the dip in the flour mixture once more.
Have your fry pan on medium to high heat and melt the coconut oil until very hot (note: coconut oil has a smoke point of about 171 C (350 F) degrees, which means it’s not suitable for high-temperature cooking so be very mindful of this).
Fry the prawns for about 2 mins on each side.
Be mindful not to overcrowd the pan. Remove from pan and let them rest on a plate covered with a paper towel.
Serve with slices of limes and garlicky lime aioli.
