Coconut Flour Flatbread with Prawn Salad & Marie Rosé Sauce

This light yet indulgent dish is perfect when you want something a little special without spending hours in the kitchen. Soft coconut flour flatbreads bring a subtle sweetness that pairs beautifully with juicy prawns coated in a classic Marie rosé sauce, finished with crisp salad leaves and fresh citrus. It’s ideal for a relaxed lunch, an easy supper, or even scaled down as an elegant starter when entertaining.

By Paul Watters, Executive Chef and Ravish Magazine Columnist

Ingredients

Coconut Flour Flatbread

• ½ cup coconut flour
• ½ cup self-raising flour
• 3 eggs
• 2 tbsp olive oil (or melted butter)
• Pinch of salt
• 2 tbsp honey
• 1–2 tbsp water (as needed)

Prawn Salad

• 200–250g cooked prawns, peeled
• Mixed salad leaves (rocket, baby gem, spinach)
• 1 small carrot, finely grated
• 4 cherry tomatoes, halved
• 1 small red onion, finely sliced
• Lemon or lime wedges, to serve

Marie Rosé Sauce

• 4 tbsp mayonnaise
• 1 tbsp tomato ketchup
• ½ tsp Worcestershire sauce
• ½ tsp lemon juice
• Pinch of smoked paprika or cayenne (optional)
• Salt and black pepper, to taste

Method

1. Coconut Flatbread

1. In a bowl, whisk together the eggs and salt.
2. Stir in the coconut flour, self-raising flour and honey until smooth.
3. Add the water gradually until you have a thick but spreadable batter.
4. Heat a non-stick pan over a medium heat.
5. Spoon the batter into the pan and spread thinly, like a pancake.
6. Cook for 2–3 minutes on each side until golden.
7. Keep warm while you cook the remaining flatbreads.

2. Marie Rosé Sauce

1. Mix all the sauce ingredients together in a bowl.
2. Taste and adjust the seasoning or lemon if needed.
3. Chill briefly if you have time – it really helps the flavours develop.

3. Prawn Salad

1. Lightly toss the salad leaves and grated carrot with a squeeze of lemon.
2. Season gently with salt and pepper.
3. Fold the prawns through the Marie rosé sauce until well coated.

To Serve

• Place a flatbread on each plate.
• Add a layer of fresh salad.
• Spoon over the prawns generously.
• Finish with a light dusting of paprika, cracked black pepper, a few lemon or lime wedges and some picked dill.

Chef Paul’s Tip

Want to elevate it?

• Add finely chopped dill or chives to the sauce.
• A tiny splash of brandy or cognac in the Marie rosé gives it that classic chef’s touch.

The beauty of this dish is its flexibility – make the flatbreads as big or as small as you like, depending on whether you’re serving it as a main, starter or sharing plate.

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Ravish Magazine is the Ravish lifestyle magazine for modern inspiration across travel, food and wellbeing.