Coconut Crusted Thai Style Prawns

Delightful mouthfuls of spicy prawns with a crunchy coconut coating...    one will never be enough!

Cooking time: 10 minutes
Serves: 4

• 450g (1lb) peeled raw Tiger prawns (with tails left on)
• finely grated zest and juice of 1 lime
• 3 tbsp sweet chilli sauce
• 100g (4oz) desiccated coconut
• 2 tbsp chopped fresh coriander

METHOD:

Preheat the oven to 400F/200C/Gas mark 6.

Rinse the prawns and pat dry with absorbent kitchen paper.

Mix together the lime zest and juice with the chilli sauce and toss the prawns in this mixture.

Coat in the coconut then arrange onto your Cookrite plate.

Cook for 10 minutes and serve hot.

Scatter fresh chopped coriander over as a garnish.