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How to make Prawns with chilli mayo & pistachio dukkah

Yield = 8
Prep time: 0:15
Cook time: 0:05
Total time: 0:20

Ingredients

  • 40g (1/4 cup) pistachio kernels
  • 40g (1/4 cup) sesame seeds
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 750g peeled cooked prawns, tails intact
  • Lemon wedges, to serve

Chilli mayo

  • 250g (1 cup) good-quality whole egg mayonnaise
  • 2 tablespoons fresh lime juice
  • 1 small fresh red chilli, halved, deseeded, finely chopped

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 To make the chilli mayo, combine the mayonnaise, lime juice and chilli in a small bowl.
  • Step 5 Arrange the prawns on a serving platter. Serve with the chilli mayo, dukkah and lemon wedges.