Ingredients
500g raw Banana Prawns, shelled, deveined, leaving tails intact
100g panko breadcrumbs
100g dukkah
1 egg
¾ cup milk
100g plain flour
¼ tsp salt
1/8 tsp white pepper
Oil for shallow frying
Tahini yoghurt
250g natural yoghurt
½ cup tahini
Juice of ½ lemon
¼ tsp salt
1 tbsp honey
2 tbsp parsley, chopped
1 clove garlic, grated
Method
- Thaw and peel prawns and devein, leaving the tails intact.
- Place the flour, salt and pepper in one tray or bowl. Beat the egg and milk together and place in a separate bowl. Place the panko breadcrumbs and dukkah in another bowl.
- Coat a prawn in flour, then dip in the egg and milk mixture, then coat generously in the panko dukkah mixture and place to a prepared tray. Repeat with all prawns.
- Make Tahini yoghurt: Mix the yoghurt, tahini, lemon juice, salt, honey, garlic and parsley together in a small bowl. Mix well and set aside.
- Take a frying pan and heat some oil until hot. Fry the panko dukkah crusted prawns on each side until golden (about 3 mins each side). Drain on paper towel.
- Season with extra salt if required and serve with the Tahini yoghurt.