KING PRAWNS WITH BROCCOLI

Serves 4

Ingredients:

  • 300g peeled King prawns
  • 3 tablespoons coconut flour
  • Salt and freshly ground Terramezzo Mix Pepi 400g broccoli florets
  • 2 tablespoons almond oil or olive oil plus extra for drizzle 2 tablespoons almond flakes

For the dipping sauce:

  • 6-8 tablespoons coconut milk
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seeds
  • Salt and freshly ground Mix Pepi to taste

Instructions

In a small saucepan, combine all the ingredients for the dipping sauce. Stir over low heat until heated through. Bring to a simmer, then transfer to a serving dish.
In a ziplock bag, combine the prawns and coconut flour. Season with freshly ground Terramezzo Mix Pepi, seal the bag, and shake well to coat the prawns thoroughly.

Heat the almond oil or olive oil in a large non-stick sauté pan over low heat. Add the coated prawns and cook for about 2 minutes on each side, ensuring they don't burn.
Meanwhile, steam or boil the broccoli florets until tender ( for about 3-4 minutes) . Drain and set aside.

Arrange the cooked prawns and broccoli on a serving plate. Drizzle with almond oil or olive oil. Sprinkle with almond flakes and freshly ground Terramezzo Mix Pepi to taste.
Serve the dipping sauce separately on the side.