Pan Seared Prawn, Avocado and Chili, Lime and Macadamia Nut Butter

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Appetizer

Re-Calculate: Ingredients

Ingredients

12 12 12king prawns, shelled and de-veined
salt and pepper
³/₄ 0.75 0.75cup CUP_USVolumebutter
3 3 3Tbsp. TABLESPOON_USVolumechopped macadamia nuts
1 1 1Birds eye, or Serrano, chili, chopped
2 2 2limes, juice only
1 1 1Tbsp. TABLESPOON_USVolumechopped coriander (fresh cilantro leaves)
2 2 2ripe Hass Avocados, sliced

Instructions

Season the prawns with salt and pepper.
Melt the butter in a saucepan over medium heat.
Fry the prawns in the butter for 3 minutes on each side.
Place the prawns on a baking tray and place in the oven at 400ºC whilst you finish the butter (cook for about 5 minutes or until shrimp are no longer pink).
Add the macadamia nuts to the butter and brown.
Add the chili and the lime.
Add the coriander to serve.

Serving Suggestions:

Place the avocado on a plate. Arrange the prawns on or around the avocado. Pour over the butter and serve.
Chef tip
Cashew nut can be used as a substitute for the macadamias.