I started this on a crazy note, didn't I? Now, you're wondering "if they're that high, why do you have a recipe for Coconut Prawns here?". Don't worry, I'm heading somewhere. Prawns, like every other food, or even water, should be consumed in moderation. You can actually enjoy prawns as part of a healthy, low-cholesterol fertility diet. In fact, in a 1996 study published in the American Journal of Clinical Nutrition, researchers found that the cholesterol in prawns lowered LDL levels of cholesterol(bad cholesterol) and increased HDL levels(good cholesterol). They concluded that the cholesterol in prawns doesn't have a negative effect on health.
Also, prawns are rich in vitamins B-6, B-12, and Omega-3. Low levels of Vitamin B-12 have been linked to recurrent miscarriages. Studies have been carried out on women who have had issues with recurrent miscarriages, and, after being treated with this Vitamin, most of them (11 out of 14) went ahead to have their first full-term delivery! Now, if that's not amazing, I don't know what is.
Vitamin B-12 is also linked to sperm count. Researchers have found that men with low sperm counts saw a significant improvement (in one study, 400% increase) in sperm count after taking 1000mcg of Vitamin B-12 daily.
Next time I make prawns, I'll harp on the benefits of Vitamin B-6 (in moderation) and Omega-3 to male and female fertility. Till then, make these and have fun!
This recipe is soooo easy to make. The hardest part of this recipe is deveining the prawns. It's really that simple.
They will make a rocking appetiser at parties, and people you serve them to will love them, so make lots!
What I love about this recipe is that you get the toasty crunchiness of the coconut, the hint of nuttiness with the almond flour, and then you bite into the delicious moistness of the prawns. Yummy!
If you aren't a prawn person, you can do this with chicken breast strips, or some other kind of fish.
Ingredients
100g of peeled, deveined prawns
1/8 cup of desiccated coconut, unsweetened
1/8 cup of almond flour
Pinch of black pepper
1 1/2 teaspoon of salt
Method
Mix the almond flour, coconut, black pepper, and 1/2 teaspoon of salt in a flat plate.
Sprinkle 1 teaspoon of salt over the prawns, refrigerate for 10 minutes.
Spray a nonstick pan with cooking spray and place over medium-high heat.
Coat the prawns with the coconut mixture and add to the pan.
Depending on the size of your prawns, cook them for 6-10 minutes. I had 2 smaller prawns, I cooked them for a total of 6 minutes,flipping them after 3 minutes. The larger prawns took 10 minutes, I flipped them after 5 minutes.
Serve these anyway you like, with mayonnaise or any dip you like. I just served mine on napa cabbage.
Enjoy, and remember,
It's sooo good for you!
Deema
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