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
- In a bowl, whisk together the eggs and salt.
- Stir in the coconut flour, self-raising flour and honey until smooth.
- Add the water gradually until you have a thick but spreadable batter.
- Heat a non-stick pan over a medium heat.
- Spoon the batter into the pan and spread thinly, like a pancake.
- Cook for 2–3 minutes on each side until golden.
- Keep warm while you cook the remaining flatbreads.
2. Marie Rosé Sauce
- Mix all the sauce ingredients together in a bowl.
- Taste and adjust the seasoning or lemon if needed.
- Chill briefly if you have time – it really helps the flavours develop.
3. Prawn Salad
- Lightly toss the salad leaves and grated carrot with a squeeze of lemon.
- Season gently with salt and pepper.
- 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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Curried Prawn and Mussel Salad Recipe by Executive Chef Paul Watters
Ravish Magazine is the Ravish lifestyle magazine for modern inspiration across travel, food and wellbeing.
