Prep 30 mins
Cook 10 mins
for the prawns
- 2 lbs prawns (10-12 count per pound) or 1 large shrimp, peeled and deveined (10-12 count per pound)
- 1 1⁄2 cups raw unsalted macadamia nuts
- 1 1⁄2 cups panko breadcrumbs or 1 1⁄2 cups other dry breadcrumbs
- 1 teaspoon murray river australian pink salt or 1 teaspoon 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.