Sweet & Spicy Wasabi-Yogurt Prawns

I found this really interesting looking recipe on my reader this morning.  The original comes from My Kitchen Snippets and while I am quite sure it is good just how the original author has it, deep frying shrimp then slathering them in mayonnaise is really not my idea of a good time. So, behold my version: much, much lighter and changed enough, I think, to deserve a new name.

Sweet & Spicy Wasabi-Yogurt Prawns
½ pound jumbo prawns, peeled and deveined
3 tbsp of corn flour
1 egg white
1/4 c. water

8g coconut oil for saute pan
yogurt dressing:
3.5 oz of plain nonfat Greek yogurt

1 tbs olive oil
1.5 tsp powdered wasabi

juice of 1/2 lemon
12g agave nectar (about 1.5 tsp)

1 red jalapeno, diced
1 mango, small dice
2 green onion, sliced thin

Season the prawn with a bit of salt and pepper (don't be like me and over salt at this point. I came really close to making it inedible). In a bowl, combine flour, egg white, and water. You are looking for a consistency that will coat, but not clump on the prawn.  If it is too thick add a bit more water. Add prawn and toss to coat.  Heat a small amount of oil in a saute pan.  Carefully add prawn.  Allow to cook at medium-high heat about 3 minutes, and flip. Sear for about 1 minute, then cover and turn off heat.  Allow to cook another minute or 2, then remove from heat and set aside.

Combine all the ingredients for the dressing.  Once prawn are slightly cooled, add to the dressing and toss. 

Makes 2.5 servings, about 5 prawn per serving. 293 calories.

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Eric's dinner: Box of Hamburger Helper Chili Cheese Mac