Macadamia Crusted Prawns With Coconut Chutney Recipes

Steps:

• For the dipping sauce: Stir the marmalade, mustard and hot sauce together. Refrigerate until ready to serve.
• For the shrimp: Combine the flour, paprika, Cajun seasoning, 2 teaspoons salt and 1/4 teaspoon pepper in a shallow bowl. Place the egg whites in another shallow bowl and whisk until frothy. Combine the panko, coconut and ground macadamias in a third shallow bowl.
• Fill a wide, shallow pot with about 1 inch of oil. Heat over medium-high heat until the oil registers 350 degrees F on a deep-frying thermometer. Line a plate with paper towels.
• Meanwhile, toss the shrimp in the seasoned flour to coat. Working with a few shrimp at a time, shake off the excess flour and dip in the egg whites to coat.
• Let the excess egg white drip off, then toss in the coconut mixture, pressing with your fingertips to get as much coating to adhere as possible.
• Add half of the shrimp to the oil and fry until golden brown and just cooked through, about 2 minutes per side; transfer to the lined plate to drain. Return the oil to 350 degrees F and repeat with the remaining shrimp.
• Arrange the shrimp and dipping sauce on a serving platter and serve warm.

Steps:

• In a medium mixing bowl, combine the nuts, panko, sugar, flour, and salt. Add the melted butter and stir to combine.
• Press the mixture into the bottom of a 9 or 10-inch cake, pie, or springform pan as a crust for a cheesecake or cream pie. Bake according to instructions for cheesecake or pie. If baking for a precooked pie filling, preheat the oven to 375 degrees F. Place on the center rack of the oven and bake for 20 to 25 minutes.

Steps:

• 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.