Crispy bang bang prawns

Updated at: Sun, 28 Apr 2024 16:32:32 GMT

Step 1

Rinse 200g of brown rice under cold water.In a saucepan, combine the rinsed rice, 400ml light coconut milk, 1 crumbled stock cube, and 1 tsp minced garlic. Bring to a gentle boil over medium-high heat.

Step 2

Reduce the heat to low, cover, and simmer for 30-45 minutes or according to packet instructions until the rice is tender and the liquid is absorbed. Check and stir occasionally to prevent sticking. Once done, season with salt to taste. Let it rest LID ON for 15 minutes.

Step 3

Preheat your oven or air fryer to 210°C (200°C air fryer).

Step 4

Blitz stale bread into crumbs. Mix with garlic granules, smoked paprika, cayenne, white pepper, and salt. Whisk the egg in a bowl. Place flour in another bowl with salt & pepper.

Step 5

Pat prawns dry. Dip each prawn in seasoned flour, then egg, and then coat it with seasoned bread crumbs. Place breaded prawns on a baking tray lined with parchment paper or into your air fryer basket. Bake for 10-12 minutes until golden and crisp.

Step 6

In a small bowl, combine 2 tablespoons of Greek yogurt, 1 tablespoon of sweet chili sauce, and 1 tablespoon of sriracha. Adjust quantities to taste.

Step 7

Spoon 3-4 tosp of the coconut rice into your bowl. Top with the crispy breaded prawns, sliced avocado, steamed tender stem broccoli, and garnish with chopped spring onion and the dressing.

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