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Coconut Crusted Prawns with Macadamia Cream
INGREDIENTS
Coconut Crusted Prawns
- 16 king prawns, peeled and deveined, tails left on
- 60g tapioca flour
- 2 tsp paprika
- 1 tsp fine celtic salt
- 2 eggs
- 2 cups organic long thread coconut
- Sunflower Oil, for shallowing frying
- 3 spring onions, finely sliced for garnish
- Lime wedges, to serve
Macadamia Cream
- 160g raw macadamias, soaked overnight, liquid reserved
- Juice of 2 limes
- 2 tbs nutritional yeast flakes
- 1/2 tsp fine celtic salt
- 1 tbsp apple cider vinegar
TIME
20 minutes + 12 hour prep time Minutes
SERVES
8
DIFFICULTY
METHOD
For the macadamia cream, place all ingredients and ½ cup of reserved soaking liquid in a food processor or blender. Blend until very smooth, scraping down the sides when necessary. Scrape into a small bowl and place in fridge until required.
1For the prawns, combine the tapioca flour, paprika and salt in a bowl and toss through the prawns. Whisk the eggs in a small shallow bowl. Place coconut in another bowl. Dip prawns one at a time in egg mixture and then coconut, pressing coconut onto prawns. Place on a plate.
2Heat sunflower oil in a large frying pan over medium heat. Cook prawns for 1-2 minutes each side, until golden and cooked through. Place on a plate and sprinkle with extra salt.
3Serve prawns topped with extra lime wedges and spring onion alongside the Macadamia Cream.
4Lunch
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