Food & Wine
BBQ prawns with macadamia dukkah and mint lemon yoghurt
Fire up the barbeque and enjoy these tasty prawns with macadamia dukkah and mint lemon yoghurt. Dukkah is traditionally enjoyed with fresh bread dipped in oil, but it’s also a great way to spice up your barbeque, adding an instant nutty crunch as a coating for fish, chicken, lamb or prawns.
- 1 cup plain Greek-style yoghurt
- 1 cup mint leaves, loosely packed, finely chopped
- 1 tablespoon lemon juice
- 1kg green prawns, peeled, tails intact, de-veined
- Macadamia dukkah (visit Australian Macadamias for the recipe here)
- Bamboo skewers, soaked in water for 30 minutes
- Macadamia oil, for brushing
- Lemon wedges, to serve
- In a medium sized bowl, combine the yoghurt, mint leaves and lemon juice and set aside.
- Pour the macadamia dukkah onto a large plate, reserving 2 tablespoons.
- Thread the prawns, tail end first, onto the bamboo skewers. Roll each prawn in the macadamia dukkah, place in a single layer on a large tray and lightly brush both sides with macadamia oil.
- Preheat a chargrill on a medium heat. Cook the prawns on the grill, turning constantly to prevent burning, for 3 to 4 minutes or until the prawns change to a deeper orange colour.
- Remove from the heat, place on a serving platter and sprinkle with the reserved macadamia dukkah. Serve with the minty lemon yoghurt and lemon wedges.
Recipe courtesy of Australian Macadamias – visit their site for more yummy food ideas.
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