Prawns with coconut crumb

The sesame-coconut crumb gives a pleasing crunch to the juicy prawns, plus it’s ready in 25 minutes. It’s easily doubled, too.

Ingreadient

• 60g basmati rice
• 1½ tbsp toasted sesame oil
• ½ tbsp desicated coconut
• ½ tbsp black sesame seeds
• 1 tbsp panko breadcrumbs
• 2 tsp light soy sauce
• 5g ginger, peeled and finely grated
• ½ tbsp rice vinegar
• ½ x 200g pack baby courgettes, sliced into 1cm rounds
• 100g Essential Frozen Raw King Prawns, defrosted

Step by step

1. Cook the rice according to pack instructions. Meanwhile, heat 1⁄2 tbsp sesame oil in a frying pan over a low-medium heat and fry the coconut, sesame seeds and panko for 5-8 minutes until light golden and fragrant, stirring occasionally. Tip into a bowl; season and set aside.
2. In a small bowl, mix the soy sauce, ginger and vinegar; set aside. Heat 1⁄2 tbsp sesame oil in the same pan and fry the courgettes for 2-3 minutes on each side until golden. Add the soy sauce mixture and stir until the courgettes are glazed. Set aside on a plate and heat the remaining 1⁄2 tbsp oil in the same pan. Fry the prawns for 1-2 minutes on each side until pink, opaque and piping hot throughout.
3. Spoon the cooked rice onto a plate, then add the prawns and courgettes. Sprinkle over the coconut crumbs and serve.