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Dukkah-crumbed prawns with tahini and mint sauce

  • 0:40 Prep
  • 0:30 Cook
  • 4 Servings


  • 26 large green king prawns, peeled, leaving tails intact
  • 75g (3/4 cup) dried (packaged) breadcrumbs
  • 70g (1/2 cup) almond dukkah
  • 70g (1/2 cup) plain flour
  • 3 eggs, lightly whisked
  • Vegetable oil, to deep-fry
  • Lemon wedges, to serve

Tahini & mint sauce

  • 130g (1/2 cup) Tamar Valley Greek Style Yoghurt
  • 2 teaspoons tahini (sesame paste)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh mint


  • 1
    To butterfly the prawns, use a small sharp knife to cut a slit lengthways along the centre of the back of each prawn (don’t cut all the way through). Devein. Use your fingers to gently open each prawn and press down slightly to flatten.
  • 2
    Combine the breadcrumbs and dukkah in a bowl. Place the flour and egg in separate bowls. Toss the prawns in the flour and shake off any excess. Dip the prawns, 1 at a time, in egg, then in the breadcrumb mixture, pressing firmly to coat. Transfer the prawns to a baking tray. Place in the fridge for 30 minutes to chill.
  • 3
    Meanwhile, to make the tahini & mint sauce, whisk together the yoghurt, tahini. lemon juice and mint in a medium bowl. Season with salt and pepper.
  • 4
    Add enough oil to a large saucepan to reach a depth of 5cm. Heat to 170°C over medium heat (when the oil is ready a cube of bread will turn golden brown in 20 seconds). Add about 6 prawns to the oil and cook for 4-5 minutes or until golden and cooked through. Transfer to a plate lined with paper towel. Repeat, in 5 more batches, with the remaining prawns, reheating the oil between batches. Arrange the prawns on a serving platter. Serve immediately with the tahini & mint sauce and lemon wedges.

Source: taste.com.au


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