Saturday, May 22, 2010
Macadamia Nut Crusted Prawns with Pineapple-Papaya Marmalade
A few years ago I went to Hawaii and became obsessed with island food. I loved it so much that I brought home a copy of Sam Choy's Aloha Cuisine and a new phase in my cooking life began. It's been a while since I've made any Island inspired dishes but with the return of summer, I think it's time for a change!
Macadamia Nut Crusted Prawns
1 lb raw jumbo shrimp (21/25 count), peeled & de-veined, with tails on
2 cups panko bread crumbs
1 cup finely chopped macadamia nuts
pinch each of salt and pepper
1/2 cup olive oil
1. Butterfly shrimp and pat dry. Follow instructions here if you aren't sure how to butterfly shrimp.
2. Crack eggs in a shallow dish and beat well.
3. In a separate shallow dish, mix together the panko, macadamia nuts, salt and pepper.
4. In a deep skillet, heat olive oil to medium.
5. Bread each prawn by dredging the prawn through the egg mixture, then with your other hand, dredge it through the breadcrumb mixture, firmly pressing the prawn into the breadcrumbs so it is well coated. Set aside.
6. When you have 5 or 6 prawns coated, place them in the hot skillet. Turn after one minute and continue cooking for another minute, until golden brown. Remove from skillet and place on a paper towel lined plate. Continue with the rest of the prawns.
7. Serve with a side of Sam Choy's Minted Pineapple-Papaya Marmalade.
Variation: Try adding shredded coconut to your panko/macadamia nut mixture. About one cup will do for delicious Coconut Mac Nut Crusted Prawns!
Sam Choy's Minted Pineapple-Papaya Marmalade
1/2 cup papaya, diced
1/2 cup pineapple, diced
3 tbsp sucanat
few leaves of fresh chopped mint
1. Combine papaya, pineapple and sucanat in a saucepan. Simmer for 20 minutes, stirring occasionally. Add a pinch of fresh mint and stir. Set aside to cool.