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prawns unsalted Macadamia nuts breadcrumbs salt black pepper flour eggs pineapple juice coconut ground cumin ground coriander ground ginger red pepper cilantro
Viewed: 62 - Published at: 2 years agoIngredients
- 2 lbs prawns (10-12 count per pound) or 1 large shrimp, peeled and deveined (10-12 count per pound)
- 1 12 cups raw unsalted macadamia nuts
- 1 12 cups panko breadcrumbs or 1 12 cups other dry breadcrumbs
- 1 teaspoon murray river australian pink salt or 1 teaspoon other finishing salt
- 1 teaspoon coarsely ground fresh black pepper
- 34 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups pineapple juice
- 2 cups unsweetened dried shredded coconut
- 12 teaspoon ground cumin
- 12 tablespoon ground coriander
- 1 tablespoon ground ginger
- 12 tablespoon red pepper flakes
- 3 tablespoons chopped cilantro
Method
- Preheat oven to 450F and line a baking sheet with parchment paper.
- To make the coconut chutney, bring pineapple juice to a boil in a small saucepan.
- Remove from heat and stir in coconut, cumin, coriander, ginger and red pepper flakes.
- Cover and let rest for 20 minutes to allow coconut to absorb liquid.
- Stir in cilantro.
- Set aside until ready to serve.
- Rinse prawns and pat dry.
- Pulse macadamia nuts in a food processor until finely ground.
- Transfer nuts to a medium bowl and combine with panko, salt and pepper.
- Spread flour in a shallow plate and pour eggs into a shallow plate.
- Holding a prawn by the tail, dip in flour and shake off excess.
- Next, dip floured prawn in egg.
- Finally dip prawn in nut mixture, pressing to coat evenly.
- Place prawns on baking sheet and bake until crisp and lightly browned, 6 to 10 minutes.
- Alternatively, shallow pan-fry in canola oil for 1 to 2 minutes per side.
- Serve hot with coconut chutney.
