A small handful of fresh thyme leaves, removed from the stalks
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
3 garlic cloves
5 tbsp. Lucy Bee Coconut Flour
1 ½ tsp. cayenne pepper
200g raw king prawns
2 eggs, beaten
A handful of freshly torn parsley
½ lemon, cut into wedges
Preheat your oven to 180C, 350F, gas mark 4. Line two baking trays with foil - one with excess to fold over the potatoes.
*To score the sweet potatoes, thinly slice from the top to almost the bottom of the sweet potato, being careful not to slice all the way through - aim to keep the whole sweet potato intact but sliced as low as you can. Each slice should be about the width of a chopstick apart.
Place the potatoes onto the baking tray and add ½ tbsp. Lucy Bee Coconut Oil in small dollops across the sweet potatoes (or melt and drizzle over if easier). Sprinkle the thyme and seasoning over the potatoes to taste. Thinly slice one garlic clove and evenly spread over the tops of the two potatoes before covering with the foil and baking in the oven for 40 minutes.
Meanwhile, make the coconut batter in a bowl, by mixing together Lucy Bee Coconut Flour, cayenne pepper, the remaining cloves of garlic (grated) and seasoning. Stir together to fully combine.
Dip the prawns first in the coconut batter, then the beaten egg before dipping back in the coconut batter so that they are fully coated. Repeat with all the prawns and transfer to a lined baking tray. Melt 2 tbsp. of Lucy Bee Coconut Oil and drizzle over the prawns. Bake for 25-30 minutes until golden brown and the prawns/scampi are fully cooked.
Melt the remaining ½ tbsp. of Lucy Bee Coconut Oil and drizzle over the sweet potatoes and re-cover and return to the oven until the prawns are cooked.
Serve with parsley sprinkled over and lemon wedges.