Crusted Prawns with 2.0 Chili Mayo
by Caren McSherry
Dukkah & Sesame Crusted Prawns. Dukkah is an Egyptian spice that goes a long way in taste and texture crusted onto jumbo prawns. Served with a spicy Harissa mayo gives it the perfect kick. Super simple.
Ingredients:
- 1/2 cup Dukkah spice
- 1/4 cup white sesame seeds
- 1/4 cup black sesame seeds
- 2 egg whites
- 24 large uncooked prawns, peeled leaving the tails intact
- 1/3 cup chopped fresh cilantro. (Garnish)
- 1/3 cup chopped fresh basil (garnish)
Ingredients for Chili 2.0 Mayo:
- 3/4 cup good mayonnaise
- 1/4 cup sour cream
- 3 Tablespoons Cote D’Azur 2.0 Chili Paste
Method:
1. In a shallow bowl, mix the Dukka, white and black sesame seeds together.
2. Lightly whisk the egg whites until frothy. Dip each prawn into the egg white and then into the dukkah mixture.
3. Press lightly so the spice mixture adheres to the prawn.
4. Lay each coated prawn onto a parchment lined cookie sheet.
5. Bake in a hot 425F preheated oven for about 5-6 minutes or until cooked just through.
6. To serve, lay the cooked prawns on your serving platter, scatter the fresh herbs over top.
7. Serve with the prepared chili mayo.
2. Lightly whisk the egg whites until frothy. Dip each prawn into the egg white and then into the dukkah mixture.
3. Press lightly so the spice mixture adheres to the prawn.
4. Lay each coated prawn onto a parchment lined cookie sheet.
5. Bake in a hot 425F preheated oven for about 5-6 minutes or until cooked just through.
6. To serve, lay the cooked prawns on your serving platter, scatter the fresh herbs over top.
7. Serve with the prepared chili mayo.
