Macadamia nut crusted prawns with lemon myrtle and curry dip

    19 min

    I created this dish for Australia Day. Lemon myrtle which is a native Australian herb gives the curry dip as nice, clean citrus kick.

    Samantha's Supper

    Kent, England, UK
    2 people made this

    Serves: 2 

    • 2 tablespoons whole macadamia nuts
    • 90g fresh breadcrumbs
    • salt and pepper to taste
    • 1 beaten egg
    • 12 large raw tiger prawns, de-veined
    • oil for deep frying
    • For the dip
    • 3 tablespoons homemade or good quality mayonnaise
    • salt and pepper to taste
    • 1 teaspoon curry paste
    • 1/2 teaspoon lemon myrtle

    Prep:15min  ›  Cook:4min  ›  Ready in:19min 

    1. Mix the mayonnaise, salt, pepper, curry paste and lemon myrtle well together. Place in the fridge covered until ready to use.
    2. In a mini food processor, blitz the macadamia nuts and combine with the breadcrumbs and salt and pepper to taste.
    3. Dip the prawns into the beaten egg, drain off excess then press into the breadcrumb mix. Place on a dish and repeat with the remaining prawns. Cover and chill until ready to use.
    4. Heat some oil in a wok or deep fryer. Cook the prawns in batches until have turned pink through the breadcrumbs, 3-4 minutes. Drain on kitchen paper and serve with the dip.

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    Reviews in English (2)


    thanks for your comments - have made this dish a number of times which friends and family have enjoyed - the lemon myrtle worked extremely well. Have you made the dish to my recipe? Just not sure about the review without making it?  -  29 Jan 2013


    Hey Samantha, I can understand the lemon myrtle sprinkle (not just lemon myrtle by the way)- see  -  29 Jan 2013

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