Nauru (officially known as the Republic of Nauru) is located in the continent of Oceania/Australia. It has the Marshall Islands to the far north, Tarawa to the far northeast, Tuvalu to the southeast, the Solomon Islands to the south, Papua New Guinea to the west, and the Federated States of Micronesia to the far northwest.
There is no official capital, but the government offices are located in Yaren district.
The national language is Nauruan and English is the language of business and government.
The climate is tropical with temperatures around 80F. Rainfall is variable, and there are prolonged droughts.
The staples are largely imported, except for fish, seafoods, coconuts, coconut milk, and coconut cream (https://ethnicfoodsrus.com/around-the-world-recipes/smallest-countries-worldwide-cuisines/nauruan-cuisine/).
- 12 jumbo prawns (shrimp)
- Salt and pepper to taste
For the breading:
- ½ C breadcrumbs
- ½ C shredded unsweetened coconut
- 2 large eggs
- ¼ C (more or less) coconut oil, for skillet frying
- 1-2 limes, sliced thin
- In a large-bottomed mixing bowl, stir together the shredded coconut and breadcrumbs.
- Next, crack your eggs and whisk them until frothy in another mixing bowl.
- Salt and pepper your prawns liberally – the salt and pepper set off the sweet crust nicely.
- Dip and coat the shrimp in the egg, and then dredge them through the coconut breadcrumbs, making sure they are well coated all over. You would do well to pat the breading a bit, to help the coating to adhere nice and thick.
- Shake the prawns free of any excess coating, and saute them over medium heat for about 3 minutes per side – the length of time will vary, dependent on the size and thickness of the fillets you have. Don’t overcook, of the flesh will get too tough, but you do want the crust to have started turning a pleasing golden brown.
- Note: If you have to work in batches, due to skillet size, keep the cooked shrimp in a warm oven until they are all cooked ad ready to serve.
- Serve your Nauruan cuisine national dish, Coconut Crusted Shrimp, with freshly steamed rice and a dollop of tartar sauce on each serving plate.
NAURU COCONUT MOUSSE (https://www.internationalcuisine.com/nauru-coconut-mousse/):
- 1 C coconut milk
- 3 TBSP sugar
- ¾ C freshly grated coconut plus a couple TBSPs for garnish
- 1 tsp agar-agar or gelatin
- ½ C heavy cream
- 4 tsp vanilla sugar
- 2 egg whites
- In a large saucepan heat the coconut milk, sugar, and grated coconut without bringing to a boil.
- Remove from heat and stir in the agar-agar or gelatin.
- Whisk until cool.
- Beat the whip cream and gradually incorporate the vanilla sugar.
- Beat the egg whites until stiff peaks form.
- Fold in the whip cream into the coconut milk mixture.
- Then fold in the egg whites.
- Put in serving containers and let chill for about 4 hours.
- In a saucepan roast the two TBSPs of grated coconut and garnish.