Since starting this blog and Instagram I have been continuously inspired by the sheer number of people out there who create and document their incredible food inspo for babies and children.
This is not to say that they are making four course meals with silver cutlery. More, they are making a real effort to make GOOD food for their kids which replicate real meals that the family will eat for years to come. No messing with faddy diets and no strange ideals.
I am very lucky to have teamed up with the lovely Caroline from @islas_scran (find her on Instagram) to create a family friendly prawn and coconut rice recipe which has been tested by both us and our babies. We all love it and I am proud that we have been able to come up with something so good but also will feature in both our families’ repertoires from now on. Thank you for the opportunity Caroline!
You can make the rice and prawns separately (both are addictive in their own right so I now have big plans for coconut rice with my roast chicken this weekend!). Caroline and I also agree that you can easily use a ready made packet of instant coconut rice with no loss of pride! Don’t be put off by the long ingredients list – this is super easy and actually makes economical use of prawns as the coating makes them much larger.
The recipe is below:
COCONUT CRUNCH PRAWNS WITH COCONUT, LIME AND MANGO RICE
INGREDIENTS FOR FOUR PEOPLE
For the prawns:
360g raw king prawns
2 egg whites, whisked to a foam
150g desiccated coconut
For the rice:
10fl oz basmati rice (measured in a measuring jug), rinsed
6 fl oz coconut milk
14fl oz boiling water
Tsp coconut oil
2tbsp lime juice
1 small ripe mango, chopped
3 spring onions, finely sliced
- Melt the coconut oil in a large lidded saucepan. Add the rice and toast for a couple of minutes. Add the coconut milk, lime juice and water, stir once and clamp on lid. Reduce the heat to low and allow to cook very gently for ten minutes
- Once the ten minutes is up, turn the heat off and remove the lid. Place a clean tea towel on top of the pan, replace the lid and allow to sit for at least 20 mins while the remaining moisture is absorbed. Fluff up with a fork and set aside.
- Dry the prawns on kitchen paper. Put the cornflour in one bowl, egg white in another and coconut and paprika in a third. Get a baking tray ready. Dip the prawns, two by two, in the cornflour first, then the egg white and finally the coconut. Lay on a baking tray.
- Preheat the oven to 180 degrees. Cook the prawns for 10-12 minutes until pink and golden on the outside.
- Stir the spring onion and mango into the rice.
- Serve everything together with some salad spiked with lemon juice, and sweet chilli sauce for adults and older kids.