Coconut prawns and Nut butter dressing


400g broccoli 

300g king prawns 

3 tablespoons coconut flour 

black pepper 

4 tablespoons olive oil 


3 tablespoon almond butter 

150 grams flaked almonds – 

1 tablespoon sesame oil  

 1 lime

handful chopped coriander 


Put the prawns and coconut flour into a Tupperware box season with black pepper and shake thoroughly to coat the prawns. 

Steam the broccoli for 3 to 4 minutes and place in ice cold water to stop them cooking any more.

In a separate mixing bowl place the almond butter, almond flakes and sesame oil over a light heat to warm the almond butter and mix well, then add the broccoli to the dressing, 

Heat a pan to a high heat, and place the prawns in the saucepan and toss quickly and frequently to avoid burning – 2-4 ,minutes or until the coconut has gone a light golden brown colour 

Remove from the saucepan and place on a plate and add the broccoli and dressing.  Add Coriander and juice of 1 lime.