Dukkah Coated Prawns
From mambo_05 15 years ago
- 20 minutes to make
- Serves 4
First used as an egyptian bread dip, dukkah works in the same sense as a breadcrumb mixture but is made out of several different nuts, herbs and spices. This recipe is definitely for seafoodies (prep and cook times are approximate). Read more I found this one out of a foodtown magazine and its quite easy to make! See less
Ingredients
- 24 large raw prawns, deveined and tails attached shopping list
- 1/2 cup cornflour shopping list
- 2 whisked egg whites shopping list
- 1 cup dukkah shopping list
- 2 lemons/ limes/ both shopping list
- canola oil for frying shopping list
How to make it
- If using frozen prawns, thaw them according to packet instructions or leave out overnight to defrost
- Put the cornflour, egg whites and dukkah in seperate bowls
- Dip each prawn in the cornflour, then egg whites, and then the dukkah. Heat enough of the oil in a heavy based frying pan to shallow fry the prawns
- Cook the prawns in batches for around 1 minute per side or until pink.
- Serve with wedges of lemon or lime, or if you want to be crafty, a nice tomato based dipping sauce works a charm.
People Who Like This Dish 3
- mickeydownunder Adelaide, AU
- brianna CA
- chefmeow Garland, TX
- dantheman Auckland, NZ
- mambo_05 Auckland, NZ
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