Dukkah Crumbed Prawns with Rocket and Pear Salad

Cook Time 25 minutes

Servings 2


8 large green king prawns, peeled, deveined, tails intact

¼ cup plain flour

1 egg

½ cup panko crumbs

3 tbsp lemon & herb dukkah

Vegetable oil, for shallow frying

Rocket & Pear Salad

120g rocket

2 pears, sliced thinly lengthways

3 tbsp walnuts

¼ cup shaved parmesan

Balsamic dressing

2 tsp extra virgin olive oil


Place flour, whisked egg and panko crumbs blended with dukkah in 3 separate bowls.

Gently coat each prawn in the flour, then dip in egg and coat with the crumb mixture and set aside

Heat the oil in a pan on a medium heat and fry the prawns until just golden brown and cooked through.

Choose a flat serving dish and make a bed of rocket with the pears on top, loosely chopped walnuts and drizzled with balsamic dressing and extra virgin olive oil. Place the prawns on top and garnish with shaved parmesan.


Dukkah Crusted Eggs with Fetta


Dukkah Coated Lamb with Moroccan Cous Cous