About Ground Recipes - Prawns with Tahini Sauce and Dukkah

We love prawns. Buy green (uncooked) prawns and cook them simply and then add the accompanying sauce. To peel a green prawn, hold it by the tail and first pull off the head. Then peel off the body shell in small segments by unwrapping the prawn. Leave the tail intact.


1 kg green prawns
1 tablespoon of sesame oil
2 tablespoons of lemon juice
60gms Ground's Dukkah

For the Tahini Sauce:
3 garlic cloves chopped finely
2 tablespoons olive oil
½ cup tahini
½ cup lemon juice
½ cup Greek-style plain yoghurt
1/4 cup chopped coriander
salt and pepper


For tahini sauce, process all the ingredients except coriander, in a food processor until combined. Season to taste and stir in coriander.

Peel and de-vein prawns, leaving tail intact. Heat a wok over high heat, add sesame oil and stir-fry prawns for 2 minutes or until just cooked. Stir in lemon juice and cook for a further minute. Spread the tahini sauce over a serving plate, top with prawns and sprinkle generously with Dukkah.

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