Dukkah-Crusted Prawns With Chilli Mint Syrup
Servings: 2-4
Ingredients
PRAWNS:
500g king prawns, heads and shells removed
Wooden bamboo skewers, soaked in water
3 tbsp Egyptian Dukkah
1 tbsp NOMU Seafood Rub
1 tsp NOMU Smoked Salt or Sea Salt
NOMU Extra Virgin Olive Oil, for frying
CHILLI-MINT SYRUP:
½ cup water
½ cup sugar
Juice of 2 limes
2 chillies, finely chopped
1 clove garlic, minced
2 tbsp soy sauce
Small handful fresh mint leaves
Directions
Starting with the chilli-mint syrup, combine all the ingredients except for the mint leaves in a small saucepan and bring up to a boil. Allow the syrup to simmer for 5 minutes until slightly reduced. Add the mint leaves and remove from the heat. Set aside until ready to serve.
Thread the prawns onto the bamboo skewers and put to one side. Combine the Egyptian Dukkah, NOMU Seafood Rub and Salt in a bowl and cover the prawns with the mixture, making sure that all of the prawns are evenly coated.
Shallow fry the prawns in the oil until golden brown and cooked through.
Serve immediately with the chilli-mint syrup and lime wedges on the side.
* Recipe and photography by Alida Ryder of Simply Delicious
Ingredients
PRAWNS:
500g king prawns, heads and shells removed
Wooden bamboo skewers, soaked in water
3 tbsp Egyptian Dukkah
1 tbsp NOMU Seafood Rub
1 tsp NOMU Smoked Salt or Sea Salt
NOMU Extra Virgin Olive Oil, for frying
CHILLI-MINT SYRUP:
½ cup water
½ cup sugar
Juice of 2 limes
2 chillies, finely chopped
1 clove garlic, minced
2 tbsp soy sauce
Small handful fresh mint leaves
Directions
Starting with the chilli-mint syrup, combine all the ingredients except for the mint leaves in a small saucepan and bring up to a boil. Allow the syrup to simmer for 5 minutes until slightly reduced. Add the mint leaves and remove from the heat. Set aside until ready to serve.
Thread the prawns onto the bamboo skewers and put to one side. Combine the Egyptian Dukkah, NOMU Seafood Rub and Salt in a bowl and cover the prawns with the mixture, making sure that all of the prawns are evenly coated.
Shallow fry the prawns in the oil until golden brown and cooked through.
Serve immediately with the chilli-mint syrup and lime wedges on the side.
* Recipe and photography by Alida Ryder of Simply Delicious
Ingredients
PRAWNS:
500g king prawns, heads and shells removed
Wooden bamboo skewers, soaked in water
3 tbsp Egyptian Dukkah
1 tbsp NOMU Seafood Rub
1 tsp NOMU Smoked Salt or Sea Salt
NOMU Extra Virgin Olive Oil, for frying
CHILLI-MINT SYRUP:
½ cup water
½ cup sugar
Juice of 2 limes
2 chillies, finely chopped
1 clove garlic, minced
2 tbsp soy sauce
Small handful fresh mint leaves
Directions
Starting with the chilli-mint syrup, combine all the ingredients except for the mint leaves in a small saucepan and bring up to a boil. Allow the syrup to simmer for 5 minutes until slightly reduced. Add the mint leaves and remove from the heat. Set aside until ready to serve.
Thread the prawns onto the bamboo skewers and put to one side. Combine the Egyptian Dukkah, NOMU Seafood Rub and Salt in a bowl and cover the prawns with the mixture, making sure that all of the prawns are evenly coated.
Shallow fry the prawns in the oil until golden brown and cooked through.
Serve immediately with the chilli-mint syrup and lime wedges on the side.
* Recipe and photography by Alida Ryder of Simply Delicious
Ingredients
PRAWNS:
500g king prawns, heads and shells removed
Wooden bamboo skewers, soaked in water
3 tbsp Egyptian Dukkah
1 tbsp NOMU Seafood Rub
1 tsp NOMU Smoked Salt or Sea Salt
NOMU Extra Virgin Olive Oil, for frying
CHILLI-MINT SYRUP:
½ cup water
½ cup sugar
Juice of 2 limes
2 chillies, finely chopped
1 clove garlic, minced
2 tbsp soy sauce
Small handful fresh mint leaves
Directions
Starting with the chilli-mint syrup, combine all the ingredients except for the mint leaves in a small saucepan and bring up to a boil. Allow the syrup to simmer for 5 minutes until slightly reduced. Add the mint leaves and remove from the heat. Set aside until ready to serve.
Thread the prawns onto the bamboo skewers and put to one side. Combine the Egyptian Dukkah, NOMU Seafood Rub and Salt in a bowl and cover the prawns with the mixture, making sure that all of the prawns are evenly coated.
Shallow fry the prawns in the oil until golden brown and cooked through.
Serve immediately with the chilli-mint syrup and lime wedges on the side.
* Recipe and photography by Alida Ryder of Simply Delicious
