Prawns with chilli mayo, pistachio dukkah
8 min·Australian
Prawns with chilli mayo, pistachio dukkah
Ingredients
Dukkah
- 40g (1/4 cup) pistachio kernels
- 40g (1/4 cup) sesame seeds
- 1 tbsp coriander seeds
- 2 tsp cumin seeds
Prawns
- 750g peeled cooked prawns, tails intact
To serve
- Lemon wedges, to serve
Chilli mayo
- 250g (1 cup) good-quality whole egg mayonnaise
- 2 tbsp fresh lime juice
- 1 small fresh red chilli, halved, deseeded, finely chopped
Instructions
5 steps
- 1
Preheat oven to 180°C. Place the pistachios on a baking tray. Bake for 5 minutes or until lightly toasted. Place in a clean tea towel and rub to remove the skins. Set aside to cool slightly.
5 min - 2
Meanwhile, stir the sesame seeds, coriander seeds and cumin seeds in a frying pan over medium heat for 3 minutes or until aromatic. Transfer to a plate and set aside to cool slightly.
3 min - 3
Place the pistachios and sesame seeds mixture in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.
- 4
To make the chilli mayo, combine the mayonnaise, lime juice and chilli in a small bowl.
- 5
Arrange the prawns on a serving platter. Serve with the chilli mayo, dukkah and lemon wedges.
Progress
0 / 5 steps