Prawns and macadamia nuts

    20 minutes

    This dish makes a fantastic entrée, it is quick and easy to make and compliments an evening of seafood, or just an evening with friends. I have used fresh mango(when in season)instead of mango chutney and it is fantastic.


    South Australia, Australia
    3 people made this

    Serves: 6 

    • 500g Green Prawn Tails
    • 1 jar Mango Chutney
    • 100g Macadamia nuts
    • Grand Marnier

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Crush Macadamia nuts Roughly. A mortar and pestle work best. Leave some as bigger pieces, this adds another texture.
    2. Heat a heavy based fry pan (or a wok) begin cooking prawns.
    3. when prawns are starting to turn red, add mango chutney.
    4. Add some of the Macadamia nuts (to taste, don't over do it, as the rest can be used as a garnish)
    5. A splash of Grand marnier to taste, let the alcohol cook off.
    6. Plate the dish and use some of the left over Macadamia nuts sprinkled over the top.

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