Macadamia dukkah prawns | Straddie | Eat, Drink and Be Straddie | stradbrokeislandphotography.com

Macadamia dukkah prawns | Eat Drink and Be Straddie

You may not be able to get to the Mediterranean right now, but a good macadamia dukkah will bring its flavours and textures right to your dining table.

Throw in nuts that many people could pick up in their own backyard – uh, does no one else have a macadamia tree in their backyard… is that only us! and you’ve got a global dish with a wonderful Queensland flavour.  

This recipe is such a favourite recipe, we love it when people tell us about dishes they have made and this macadamia dukkah dish comes up often.

MAKES: A PLATTER

Ingredients

225ml plain Greek-style yoghurt

100g mint leaves, chopped finely

1  tbsp lemon juice

100g macadamia dukkah 

1kg whole green prawns, 

peeled and deveined, with tails intact

1  egg, beaten

½cm rice bran oil, for shallow frying

Lemon wedges, to serve

Method

In a medium-sized bowl, thoroughly combine yoghurt, mint and lemon juice. Set aside. Pour dukkah onto a large plate, reserving 2 tbsp. Holding on to tails, draw each prawn through the egg and then dukkah. Add oil to a large saucepan over high heat, ensuring it is hot before you start shallow frying prawns in batches of 10. Gently turn prawns once after 20 seconds and finish cooking on the other side, which should take less than 15 seconds. Remove from pan and set on a paper towel to drain excess oil. Place on 

a serving platter, sprinkle with reserved dukkah and serve with yoghurt and lemon wedges.

This recipe can be found in our book Eat, Drink and Be Straddie which can be purchased as a digital ebook on Amazon here or if you don’t want to deal with the devil through our online store here or get your hardcopy delivered to your door here.

If you make this recipe please let us know… tag us in your instagram post @stradbrokeislandphotography or drop us a comment, we would love to know how you went.

Rating: 1 out of 5.