Chef Riki Kaspi Moroccan Chicken Tagine
August 21, 2020
What You Need
You need:
- ½ kg Raw Prawns – Peeled, deveined, tails intact
- 2cups Riki’s Egyptian Dukkah
- 3 cups Japanese Panko Breadcrumbs
- 2 eggs
- Vegetable Oil – For dip fry
For Ras el Hanut Marinade mix:
- ½ cup olive oil
- 1tbs Riki’s Ras el Hanut
- 1sp salt
Instructions
- Marinade: In a bowl mix Prawns with Ras el Hanut marinade and keep in the fridge overnight
- Drain Marinated Prawns
- In a bowl, mix well Riki’s Dukkah with the Panko Breadcrumbs
- In a small bowl, whisk the eggs
- Heat the oil in a dip frying pan
- Dip Prawns into eggs then into Dukkah & Panko mix to coat
- Fry a few at a time until golden brown
- Remove with a slotted spoon and drain on paper towels before serving
- Serve to dip-in Riki’s Spicy Harissa & Yogurt condiment (See Harissa recipe)
