Prawns With Chilli Mayo & Pistachio Dukkah |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Dukkah adds a Middle Eastern flavour to this traditional Aussie treat. Recipe by Tracy Rutherford Ingredients:
1/4 cup pistachios |
1/4 cup sesame seeds |
1 tablespoon coriander seed |
2 teaspoons cumin seeds |
salt and black pepper |
1 3/4 lbs peeled cooked prawns or 1 3/4 lbs large cooked shrimp, tails intact |
lime wedge, to serve |
1 cup mayonnaise |
2 tablespoons fresh lime juice |
1 -2 small red fresh chili pepper, halved, deseeded, finely chopped |
Directions:
1. Preheat oven to 350°F.
2. Place the pistachios on a baking tray, and bake for 5 minutes or until lightly toasted. Place in a clean tea towel and rub to remove the skins. Set aside to cool.
3. Mix the sesame seeds, coriander seeds and cumin seeds in a frying pan and heat over medium heat for 3 minutes or until aromatic. Remove from heat and set allow to cool.
4. Pulse pistachios and sesame seeds mixture in the bowl of a food processor until coarsely chopped. Taste and season with salt and pepper.
5. To make the chilli mayo, combine the mayonnaise, lime juice and chilli in a small bowl.
6. Arrange the prawns on a serving platter. Serve with the chilli mayo, dukkah and lime wedges.
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