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Prawns with chilli mayo & pistachio dukkah
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Prawns elevated with zesty lime chili mayo and Middle Eastern-inspired Dukkah spice.
Ingredients:
  • 40g (1/4 cup) pistachio kernels
  • 40g (1/4 cup) sesame seeds
  • 20.00 ml coriander seeds
  • 2 tsp cumin seeds
  • 750g peeled cooked prawns, tails intact
  • Lemon wedges, to serve
  • 250g (1 cup) good-quality whole egg mayonnaise
  • 42.00 gm fresh lime juice
  • 1 small fresh red chilli, halved, deseeded, finely chopped
Instructions:
  • Preheat the oven to 180°C. Spread the pistachios on a baking tray and bake for 5 minutes until lightly toasted. Remove from the oven, transfer to a clean tea towel, and rub to remove the skins. Let cool slightly before using.
  • Toast the sesame seeds, coriander seeds, and cumin seeds in a frying pan over medium heat for about 3 minutes, or until fragrant. Then, transfer to a plate and let cool slightly before using.
  • Combine the pistachios and sesame seeds in a food processor and pulse until coarsely chopped. Season with salt and pepper to taste.
  • Mix together the mayonnaise, lime juice, and chilli in a small bowl to create a flavorful chilli mayo.
  • Place the prawns elegantly on a platter and accompany them with the flavorful chili mayo, aromatic dukkah, and fresh lemon wedges.

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