CHILLI COCONUT PRAWNS:
20 fresh prawns (peeled, leave the tails on)
1 cup breadcrumbs
1 cup shredded coconut
2 eggs (whisked)
Chilli flakes (generous sprinkle)
4 heaped tsp coconut oil

VEGAN COLESLAW:
2 cups purple cabbage (shredded/ chopped finely)
2 cups green cabbage (shredded/ chopped finely)
1 carrot (shredded)
1 handful raw almonds (chopped roughly)
1 handful flat leaf parsley (chopped roughly)
1 handful sunflower seeds or pumpkin seeds
1 heaped tsp wholegrain mustard
1 tbsp Apple cider vinegar
1/3 cup vegan mayonnaise

VEGAN COLESLAW METHOD:
Prepare cabbage and carrot as mentioned above. Add them to a large salad bowl.
Add all wet ingredients to a seperate bowl and mix together.
Pour your dressing over the salad and toss through.
Top your salad with parsley then seeds

CHILLI COCONUT PRAWNS METHOD:
Prepare a plate for you cooked prawns by lining it with paper towel
In a bowl, whisk two eggs. Set aside
In a second bowl, add your bread crumbs, coconut flakes and chilli flakes
Dip your prawns in the eggs, then coat them in the chilli flakes, coconut and breadcrumb mixture. Set your prawns aside on a plate until all prawns are crumbed.
Add 1x tsp coconut oil to a heated saucepan, once the oil has melted add 6 or so prawns at a time. Turn over once the bottom half has cooked through. These cook very fast.
Place the cooked prawns on your plate with baking paper.
Repeat by adding another tsp coconut oil and 6 more prawns until all prawns have been cooked.