Moroccan Spiced Prawns
Photography Manja Wachsmuth.
The prawns can be crumbed several hours ahead of cooking. Cover and keep refrigerated until ready to cook.
INGREDIENTS
18 large raw prawns, peeled with tail on (I used 21/25*)
½ cup plain flour
2 eggs, beaten
½ cup panko crumbs
½ cup desiccated coconut
1 teaspoon each ground turmeric and cumin
1 teaspoon sweet smoked paprika
sea salt and freshly ground pepper
vegetable oil for cooking
18 x 13 cm thin wooden skewers
METHOD
Starting at the tail end, push a skewer through each prawn, gently pulling the prawn straight as you skewer it.
Put the flour on a large plate and season. Tip the eggs into a tall glass and season. Using a glass enables the top of the skewer to stay clean.
Combine the crumbs, coconut and all the spices on a large plate and season. Using your fingertips, rub the ingredients together to infuse with the spices. Immediately wash your hands as the turmeric will stain your fingers.
Dust the prawns in flour shaking off the excess. Dip the prawns into the egg, letting the excess drip back into the glass. Roll in the crumb mixture, gently pressing it on to adhere.
Heat ½ cm of oil in a sauté pan and cook the prawns over a medium heat for about 1 minute each side. Drain on kitchen towels then arrange on a serving platter with the avocado and tahini dipping sauce. Garnish with lime wedges and extra herbs if desired. Makes 18 prawns
*The number denotes approximately how many prawns you get per kilogram. The lower the number, the larger the prawns will be.
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