Use as hand-around nibbles or dress them up with a little side salad for an entree. Whatever you do, your guests will be impressed!

Ingredients

• 800gms raw prawns
• 3 zucchini
• 3 eggs
• Zest of a lemon
• 1 large heaped tablespoon coconut flour
• 1/4t baking soda
• 1t ground cumin
• 1t ground coriander
• 6 small spring onions
• Salt & pepper
• Coconut oil and/or clarified butter for frying
• Home-made mayo (or Best Foods mayo is a good low carb option)
• 2t smoked paprika

Method

• Grate the zucchini and squeeze out the moisture
• Finely chop the spring onions
• Mix the coconut flour, salt and pepper, cumin, coriander and baking soda together
• Clean the prawns if they need it (take the gut line out)
• Chop up the prawns nice and small so they cook evenly and quickly
• Mix together the grated zucchini, lemon zest, spring onions and eggs, then add the prawns
• Add the coconut flour mix and mix the whole mix together well
• Heat the pan and melt the cooking oil
• Add the prawn mix in small spoonfuls (they are easier to flip when smaller)
• Remove and lay on a paper towel when they are done
• To make the smokey paprika mayo, mix a few tablespoons of mayo with the smoked paprika

© Recipe by LCC Cook Megs - www.lowcarbcooking.co.nz