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Dukkah prawns with 'spoon salad'

Name: Dukkah prawns with 'spoon salad'
Prep time: 105 min
Cook time: 10 min
Total time: 115 min
Yield: 4
Ingredients: 2 tbs olive oil; 2 garlic cloves, finely chopped; 2 preserved lemon quarters, flesh and white pith discarded, rind finely chopped, plus 1 tbs juice; 16 green prawns, peeled (tails intact), deveined; 1 cup (125g) pistachio or regular dukkah; 1 cup (280g) thick Greek-style yoghurt; Coriander leaves and lemon wedges, to serve; 3 vine-ripened tomatoes, seeds removed, finely chopped; 1 each red capsicum and Lebanese cucumber, finely chopped; 2 eschalots, finely chopped; 2 tbs finely chopped flat-leaf parsley leaves; 1/2 tsp dried mint; Seeds of 1/2 pomegranate (optional); 1 tsp harissa; 1 tsp pomegranate molasses, plus extra to drizzle; 1 tsp red wine vinegar; 1/4 cup (60ml) extra virgin olive oil

1 rating

1h 45m

10m

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Surprise your dinner guests with this Middle Eastern sensation of dukkah prawns and 'spoon salad', charged with harissa and pomegranate molasses.

2 tbs olive oil
2 garlic cloves, finely chopped
2 preserved lemon quarters, flesh and white pith discarded, rind finely chopped, plus 1 tbs juice
16 green prawns, peeled (tails intact), deveined
1 cup (125g) pistachio or regular dukkah
1 cup (280g) thick Greek-style yoghurt
Coriander leaves and lemon wedges, to serve

Spoon salad

3 vine-ripened tomatoes, seeds removed, finely chopped
1 each red capsicum and Lebanese cucumber, finely chopped
2 eschalots, finely chopped
2 tbs finely chopped flat-leaf parsley leaves
1/2 tsp dried mint
Seeds of 1/2 pomegranate (optional)
1 tsp harissa
1 tsp pomegranate molasses, plus extra to drizzle
1 tsp red wine vinegar
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the spoon salad, place the vegetables in a fine sieve over a bowl to drain for 1 hour. Transfer to a bowl, stir in remaining ingredients and season.
2.

Soak 16 wooden skewers in hot water for 10 minutes. Combine oil, garlic and preserved lemon juice in a bowl, then use to brush the prawns before coating them in dukkah. Thread the prawns onto the skewers and chill for 15 minutes.
3.

Combine preserved lemon rind and yoghurt in a bowl. Season and set aside.
4.

Heat a frypan or chargrill pan over medium-high heat, then cook the prawns for 2 minutes each side until opaque and just cooked through.
5.

Serve the prawns with the preserved lemon yoghurt and spoon salad and garnish with coriander leaves and lemon wedges.