Coconut Crusted Prawns with Macadamia Cream https://thesourcebulkfoods.com.au/wp-content/uploads/2021/05/Coconut-Prawn-Macadamia-Dip.png Lunch, Dinner 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 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. For 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. Heat 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. Serve prawns topped with extra lime wedges and spring onion alongside the Macadamia Cream. PT20 minutes + 12 hour prep timeM

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Coconut Crusted Prawns with Macadamia Cream

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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

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.

For 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.

Heat 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.

Serve prawns topped with extra lime wedges and spring onion alongside the Macadamia Cream.