Neven Maguire's Sriracha Coconut Prawns with Pineapple Ketchup

INGREDIENTS

• 50g Simply Better Rustic Sourdough Breadcrumbs
• 165g Desiccated Coconut
• 3 Tbsp. Simply Better Expertly Blended Sriracha Seasoning
• 130g Simply Better Organic Thai Jasmine Rice
• 50g Plain Flour
• 2 Simply Better Corn Fed Free Range Eggs
• 2 Packs Simply Better Single Origin Black Tiger Prawns (200g each)
• 2 Tbsp. Simply Better Italian Olive Oil, plus a little extra
• ¼ Simply Better King Pineapple, peeled, cored & diced (about 200g)
• 4 Tbsp. Simply Better Handmade Hot Ketchup
• 1 Tbsp. Chopped Fresh Coriander
• 1 Lime
• Simply Better Achill Island Sea Salt & Freshly Ground Black Pepper

METHOD

1. Preheat the oven to 160°C (325°F/Gas Mark 3). Mix the breadcrumbs and coconut on a non-stick baking sheet and toast for 10-15 minutes until golden, stirring occasionally. Tip into a bowl and stir in 2 Tsp. of the sriracha seasoning. Increase the oven temperature to 200°C (400°F/Gas Mark 6).
2. Rinse the rice in a sieve over cold running water and then put in a pan of boiling salted water. Give it a stir and cook for 10-12 minutes until tender. Drain well and keep warm.
3. Mix the flour in a separate bowl with 1 Tbsp. of the sriracha seasoning. Whisk the eggs in another bowl with the remaining 1 Tsp. of sriracha seasoning. Toss the prawns in the seasoned flour and then dip in the beaten eggs and finally coat in the breadcrumb mixture. Arrange back on the baking sheet and drizzle over the oil. Bake for 8-10 minutes or until crisp and golden brown.
4. Put the pineapple in a bowl and stir in the hot ketchup and coriander. Cut the lime into wedges and reserve 4 for garnish. Squeeze in the rest into the pineapple mixture and season to taste with salt and pepper. Pack the rice into an oiled ramekin and turn one out on each serving plate. Add the sriracha coconut prawns and a dipping bowl of the pineapple ketchup to serve.

Neven's Top Tip:These prawns can also be cooked in the air fryer at 200°C for 6-7 minutes.