Spiced prawns with lemon tahini

title="Spiced prawns with lemon tahini"
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(1) Rate it

• 0:20 Prep


• 0:12 Cook


• 
  6 Servings


• Capable cooks

Featured in
Starters recipes, Prawn recipes

Ingredients

• 80ml (1/3 cup) extra virgin olive oil


• 3 3/4 tablespoons ground cumin


• 2 teaspoons salt


• 1 1/2 teaspoons garlic powder


• 1 1/2 teaspoons cayenne pepper


• 2 tablespoons plain flour


• 36 (about 1.25kg) medium green king prawns, deveined, tails intact


• 185ml (3/4 cup) tahini (Mayver's brand)


• 90ml cold water


• 90ml fresh lemon juice


• 2 tablespoons chopped fresh coriander


• 1/4 cup fresh coriander leaves, to garnish


• Mixed salad leaves, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Combine 60ml (1/4 cup) olive oil, cumin, salt, garlic powder, cayenne pepper and flour in a large bowl. Add the prawns and gently toss to evenly coat in spice mixture. Set aside for 20 minutes to marinate.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Meanwhile, combine the tahini and water in a medium bowl and stir until smooth. Gradually stir in the lemon juice and chopped coriander.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Heat the remaining oil in a large non-stick frying pan over high heat. Add one-third of the prawns and cook for 1-2 minutes each side or until they change in colour and are just cooked through. Transfer to a large bowl and cover with foil to keep warm. Repeat in two more batches with remaining prawns.
  
  
  


• 
  
  
  Step 4
  
  
  
  
  To serve, place the spiced prawns on serving plates and drizzle with the lemon tahini sauce. Sprinkle with coriander and serve with mixed salad leaves.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2015 kj

  Energy




• 33g

  Fat Total




• 5g

  Saturated Fat




• 5g

  Fibre




• 37g

  Protein




• 211mg

  Cholesterol




• 1291.8mg

  Sodium




• 1g

  Carbs (sugar)




• 6g

  Carbs (total)

All nutrition values are per serve

Notes

Prep: 20 mins (+ 20 mins marinating time)

• Author: Jane Charlton


• Image credit: Steve Brown


• Publication: Australian Good Taste

Source: taste.com.au