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Macadamia Crusted King Prawns with Fennel 'slaw and Lime Butter

Celeste’s entrée recipe from week 4 of Come Dine With Me Australia.


  • Macadamia crusted king prawns

  • 15 raw king prawns, peeled and deveined

  • 350g crushed macadamias

  • 350g crushed almonds

  • 2 eggs

  • ½ cup plain flour

  • 100g butter

  • 100ml oil

  • Baby lettuce leaves and lemon wedge to garnish

  • Fennel slaw

  • 250g finely sliced fennel

  • 1 sliced red onion

  • 2 teaspoons baby capers

  • 1 tbsp good quality mayonnaise

  • 1 lime juice

  • Sea salt & cracked pepper

  • Lime butter sauce

  • 1 cup of white wine

  • 1 lime juice

  • 300g unsalted butter

  • 100ml cream

  • Salt & pepper


  • Macadamia crusted king prawns:

  • 1.

    Dust the prawns in the flour, dip in beaten eggs and rolled in combined mixture of nuts

  • 2.

    Slowly pan fry in butter and oil until golden and cooked.

  • Fennel slaw:

  • 1.

    Mix together all ingredients in a bowl.

  • Lime butter sauce:

  • 1.

    In a saucepan, reduce the wine until ¼ cup remains. Add the cream over low heat and then add the diced butter piece by piece. Do not boil or the cream will separate.

  • 2.

    Sauce will thicken slowly. Add lime juice and seasoning.

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