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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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First used as an egyptian bread dip, dukkah works in the same sense as a breadcrumb mixture but is made out of several different nuts, herbs and spices. This recipe is definitely for seafoodies (prep and cook times are approximate). Read more . I found this one out of a foodtown magazine and its quite easy to make! Ingredients:
24 large raw prawns, deveined and tails attached |
1/2 cup cornflour |
2 whisked egg whites |
1 cup dukkah |
2 lemons/ limes/ both |
canola oil for frying |
Directions:
1. If using frozen prawns, thaw them according to packet instructions or leave out overnight to defrost
2. Put the cornflour, egg whites and dukkah in seperate bowls
3. Dip each prawn in the cornflour, then egg whites, and then the dukkah. Heat enough of the oil in a heavy based frying pan to shallow fry the prawns
4. Cook the prawns in batches for around 1 minute per side or until pink.
5. Serve with wedges of lemon or lime, or if you want to be crafty, a nice tomato based dipping sauce works a charm.
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