Macadamia Crusted Prawns With Coconut Chutney

Name: Macadamia Crusted Prawns With Coconut Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs prawns (10-12 count per pound) or 1 large shrimp, peeled and deveined (10-12 count per pound); 1 ½ cups raw unsalted macadamia nuts; 1 ½ cups panko breadcrumbs or 1 ½ cups other dry breadcrumbs; 1 teaspoon murray river australian pink salt or 1 teaspoon other finishing salt; 1 teaspoon coarsely ground fresh black pepper; ¾ cup all-purpose flour; 2 large eggs, beaten; 2 cups pineapple juice; 2 cups unsweetened dried shredded coconut; ½ teaspoon ground cumin; ½ tablespoon ground coriander; 1 tablespoon ground ginger; ½ tablespoon red pepper flakes; 3 tablespoons chopped cilantro

Servings: persons

2 lbs prawns (10-12 count per pound) or 1 large shrimp, peeled and deveined (10-12 count per pound)
1 ½ cups raw unsalted macadamia nuts
1 ½ cups panko breadcrumbs or 1 ½ cups other dry breadcrumbs
1 teaspoon murray river australian pink salt or 1 teaspoon other finishing salt
1 teaspoon coarsely ground fresh black pepper
¾ cup all-purpose flour
2 large eggs, beaten
2 cups pineapple juice
2 cups unsweetened dried shredded coconut
½ teaspoon ground cumin
½ tablespoon ground coriander
1 tablespoon ground ginger
½ tablespoon red pepper flakes
3 tablespoons chopped cilantro

1
Preheat oven to 450F and line a baking sheet with parchment paper.
2
To make the coconut chutney, bring pineapple juice to a boil in a small saucepan.
3
Remove from heat and stir in coconut, cumin, coriander, ginger and red pepper flakes.
4
Cover and let rest for 20 minutes to allow coconut to absorb liquid.
5
Stir in cilantro.
6
Set aside until ready to serve.
7
Rinse prawns and pat dry.
8
Pulse macadamia nuts in a food processor until finely ground.
9
Transfer nuts to a medium bowl and combine with panko, salt and pepper.
10
Spread flour in a shallow plate and pour eggs into a shallow plate.
11
Holding a prawn by the tail, dip in flour and shake off excess.
12
Next, dip floured prawn in egg.
13
Finally dip prawn in nut mixture, pressing to coat evenly.
14
Place prawns on baking sheet and bake until crisp and lightly browned, 6 to 10 minutes.
15
Alternatively, shallow pan-fry in canola oil for 1 to 2 minutes per side.
16
Serve hot with coconut chutney.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 lbs prawns (10-12 count per pound) or 1 large shrimp, peeled and deveined (10-12 count per pound), 1 ½ cups raw unsalted macadamia nuts, 1 ½ cups panko breadcrumbs or 1 ½ cups other dry breadcrumbs, 1 teaspoon murray river australian pink salt or 1 teaspoon other finishing salt, and more.

Yes, Macadamia Crusted Prawns With Coconut Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!