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.

 
Ingredients

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

 
Method

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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