Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
What You Need
Crusted prawns
24 whole prawns, heads removed, cleaned and
Peeled with tails left on
How much? Sea salt
100g pouch Riki Kaspi Spice Journey Egyptian Dukkah
2 cups of ‘panko’ breadcrumbs
3 free range eggs
1 cup milk
150g plain flour
Enough canola oil to shallow fry
Cabbage Salad
½ Savoy cabbage, finely shredded
½ red onion, thinly sliced
½ cup shredded mint
½ cup fresh coriander leaves
Juice of 1 or 2 lemons
2 garlic cloves, crushed
3 tablespoons of olive oil
sea salt to taste
Instructions
To make cabbage salad:
Mix together the shredded cabbage, onion and herbs.
Whisk lemon juice, garlic, salt and oil together until combined, add to the cabbage and toss well to coat evenly.
To cook the prawns:
Season the prawns with salt.
Mix the Egyptian Dukkah with the breadcrumbs and place into a bowl.
Whisk the eggs and milk together and place into another bowl.
Dust the prawns with the flour then dip each one into the egg mix then into the Dukkah mix until evenly coated.
Heat the oil in a frypan to medium heat and fry the prawns in batches until golden in colour approximately 1 minute each side. Drain on kitchen paper.
Serve immediately with cabbage salad.
Suggestions for other ways to use Riki Kaspi Spice Journey Egyptian Dukkah
Serve a bowl of Riki Kaspi Spice Journey Egyptian Dukkah with a separate bowl of good quality extra virgin olive oil and fresh crusty bread. Dip the bread into the oil then into the Dukkah for a tasty, healthy appetiser.
Use as a coating for prawns, chicken schnitzel or lamb cutlets.
Sprinkle overs salads or cooked dishes to provide a delicious element of crunch.
