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  • Coconut prawns with broccoli and Pork Jam

Coconut prawns with broccoli and Pork Jam




  • 400g broccoli florets
  • 2 tbsp almond oil or olive oil
  • 2 tbsp almond flakes
  • 300g peeled King prawns
  • 3 tbsp coconut flour
  • freshly ground black pepper
  • 4 tbsp olive oil
  • 1 lemon or lime, cut into wedges
  • handful or coriander, chopped
  • Spoonfed Foods Pork Jam

Lets' start cooking

Bring a saucepan of water to a simmer over medium heat and cook the broccoli for 3-4 minutes. Drain and plunge into a bowl of iced water to prevent the florets from cooking any more in their own steam.

Transfer the broccoli to a mixing bowl and toss it in the almond/olive oil and almond flakes.

Put the prawns and coconut flour into a ziplock bag, season with black pepper and shake to coat thoroughly.

In a large, non-stick sauté pan, heat the olive oil over a low heat. Add the prawns and cook for about 2 minutes on each side, taking care that they don't burn.

Arrange the prawns and broccoli on a plate, squeeze over the lemon or lime juice and scatter with some coriander.

Serve with Spoonfed Foods Pork jam.

Serves 4.

Recipe by Daniel Green "The Paleo Diet"


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