Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
RIKI KASPI RECIPES
Egyptian Dukkah Crusted Prawns with Cabbage Salad
Crispy coated, succulent prawns combine with the freshness of salad in this popular recipe that’s sure to please.
- Serves 4 to 6 as an appetiser or entrée.
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What You Need
Crusted Prawns Ingredients
- 24 whole prawns, heads removed, cleaned and peeled with tails left on
- Sea salt
- 100g pouch of Riki’s Egyptian Dukkah Roasted Spices, Seeds & nuts
- 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
Cabbage salad Instructions
- 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
Prawns Instructions
- 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
Egyptian Dukkah Alternative Suggestions
- Serve a bowl of Riki’s 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.