1 cup Minute Maid lemonade
½ tsp ground coriander
20 large prawns, cleaned and deveined
¾ tsp salt
¼ tsp ground black pepper
2 tbsp all-purpose flour
1 large egg white, lightly beaten
1⁄3 cup desiccated coconut
4½ tbsp olive oil
1 tbsp shallot, thinly sliced
½ tsp parsley, chopped
Green salad, to serve
1 Combine ½ cup lemonade and ¼ teaspoon of the coriander to make the marinade.
2 Add the prawns and marinate for a minimum of 30 minutes.
3 Prepare a vinaigrette sauce by taking the other ½ cup of lemonade, the shallots and the remaining coriander powder in a saucepan set over a medium-high heat.
4 Reduce the mixture to ¼ cup in quantity. Remove from the heat and allow to cool.
5 Whisk 1½ tablespoons of olive oil into the lemonade reduction and season with salt. Refrigerate.
6 Remove the prawns from the marinade and drain. Discard the marinade.
7 Season the prawns with salt and black pepper.
8 Dredge the prawns in the flour and shake off the excess.
9 Dip the dredged prawns in the egg white and again, drain the excess.
10 Press the prawns into the coconut to coat on all sides.
11 Heat the remaining olive oil in a non-stick frying pan set over a medium heat.
12 Add the prawns and sauté on one side until golden brown, about three to five minutes.
13 Carefully turn the prawns over and sauté until cooked through, about three to five minutes.
14 Drizzle the green salad with the vinaigrette, top with the prawns and serve.