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| Macadamia Crusted Prawns with Coconut Chutney |
Macadamia nuts, native to Australia, make a very crispy, tasty coating for prawns when coupled with Japanese wheat breadcrumbs. A quick-to-assemble coconut chutney adds a touch of both sweetness and heat.
Serves 6
* For the Prawns
2 pounds prawns or large shrimp (10-12 count per pound), peeled and deveined
1 1/2 cups raw, unsalted macadamia nuts
1 1/2 cups Panko bread crumbs or other dry breadcrumbs
1 teaspoon Murray River Australian pink salt or other finishing salt
1 teaspoon coarsely ground fresh black pepper
3/4 cup all-purpose flour
2 large eggs, beaten
For the Coconut Chutney
2 cups pineapple juice
2 cups unsweetened, dried, shredded coconut
1/2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 tablespoon ground ginger
1/2 tablespoon red pepper flakes
3 tablespoons chopped cilantro
Preheat oven to 450°F 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.
Nutrition Info
Per serving of Prawns (About 8.5oz/245g-wt.): 610 calories (280 from fat), 31g total fat, 5g saturated fat, 39g protein, 45g total carbohydrate (5g dietary fiber, 3g sugar), 70mg cholesterol, 610mg sodium
Per serving of Coconut Chutney (About 4oz/110g-wt.): 210 calories (150 from fat), 16g total fat, 14g saturated fat, 2g protein, 18g total carbohydrate (5g dietary fiber, 10g sugar), 0mg cholesterol, 10mg sodium
Serves 6
* For the Prawns
2 pounds prawns or large shrimp (10-12 count per pound), peeled and deveined
1 1/2 cups raw, unsalted macadamia nuts
1 1/2 cups Panko bread crumbs or other dry breadcrumbs
1 teaspoon Murray River Australian pink salt or other finishing salt
1 teaspoon coarsely ground fresh black pepper
3/4 cup all-purpose flour
2 large eggs, beaten
For the Coconut Chutney
2 cups pineapple juice
2 cups unsweetened, dried, shredded coconut
1/2 teaspoon ground cumin
1/2 tablespoon ground coriander
1 tablespoon ground ginger
1/2 tablespoon red pepper flakes
3 tablespoons chopped cilantro
Preheat oven to 450°F 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.
Nutrition Info
Per serving of Prawns (About 8.5oz/245g-wt.): 610 calories (280 from fat), 31g total fat, 5g saturated fat, 39g protein, 45g total carbohydrate (5g dietary fiber, 3g sugar), 70mg cholesterol, 610mg sodium
Per serving of Coconut Chutney (About 4oz/110g-wt.): 210 calories (150 from fat), 16g total fat, 14g saturated fat, 2g protein, 18g total carbohydrate (5g dietary fiber, 10g sugar), 0mg cholesterol, 10mg sodium
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