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Recipe: Dukkah Prawns with Tahini Sauce and Asian Greens with Garlic & Basil

July 21, 2011

Summary: A Mummy Ask special

Ingredients

  • Dukkah Prawns
  • 1kg Raw prawns, peeled, shelled but tail on
  • 3 Beaten egg
  • 300g Dukkah
  • Dipping Sauce
  • 400g Greek yoghurt
  • 1/3 cup tahini
  • 2 limes, juiced and zested
  • Asian Greens with Garlic & Basil
  • 3 bunches Bok Choy
  • 1/2 bunch basil, leaves picked from stems
  • 6 cloves garlic, roughly chopped
  • 1/3 cup light soy sauce
  • 1/3 cup boiling water
  • 1 tblsp olive oil

Instructions

  1. DUKKAH PRAWNS
  2. Pre heat oven to 180C.
  3. Dip prawns in egg and then dukkah and bake on a lined baking sheet for around 10 mins or until just cooked.
  4. The can be skewered individually before cooking and served with cocktails.
  5. TAHINI SAUCE
  6. Add tahini to a microwave safe bowl, microwave for 1 min or till soft. Add lime juice and zest and yoghurt, whisk till combined.
  7. Serve with prawns for dipping
  8. ASIAN GREENS
  9. Chop bok Choy stems and add to a large saucepan with the oil, garlic, soy and water and cook on a medium heat, lid on, for around 6 mins or until stems are tender.
  10. Add basil leaves and roughly chopped Bok Choy leaves and cook for 2 mins with lid on.
  11. Serve straight away.
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