Ching-He Huang served up tasty baked coconut prawns with vegetable noodles on today’s episode of Lorraine.

The ingredients are: 80g plain flour, Pinch of sea salt flakes, Pinch ground white pepper, Pinch Chinese five spice, Pinch dried chilli flakes, 2 eggs, lightly beaten, 80g panko breadcrumbs, 20g dessicated coconut, 12 Jumbo raw tiger prawns, deveined, de-shelled, butterflied and Olive oil spray (1 calorie per spray).

For the Salad Dressing: 1 tbsp fish sauce, 1 tbsp good quality honey or agave syrup, 2 limes, juiced, 2 tbsp mint, chopped, 1 tbsp lemongrass, grated and 1 tbsp coriander, finely chopped.

For the Salad: 2 medium carrots, spiralized, 1 large cucumber, spiralized, 3 large pieces of Chinese leaf, finely shredded (optional), 1 handful of beansprouts, Few fresh mint leaves, Few fresh coriander leaves and 1 red chilli, deseeded, finely sliced (optional).