Prawn Skewers With Hazelnut Dukkah And Mint Yoghurt

This impressive looking prawn dish is surprisingly easy and quick to make.

The ingredient of Prawn Skewers With Hazelnut Dukkah And Mint Yoghurt

• 260g 1 cup tamar valley greek style yoghurt
• 1 cup loosely packed mint leaves finely chopped
• 1 tablespoon lemon juice
• 1kg green prawns peeled leaving tails intact deveined
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 45g 1 4 cup toasted hazelnuts finely chopped
• 2 tablespoons sesame seeds
• 1 2 teaspoon sea salt flakes

The Instruction of prawn skewers with hazelnut dukkah and mint yoghurt

• combine the yoghurt mint and lemon juice in a medium bowl season with salt and pepper set aside
• to make the hazelnut and fennel dukkah place the cumin fennel and coriander in a mortar and pound with a pestle until finely crushed combine in a small bowl with hazelnuts sesame seeds and salt
• thread prawns tail end first onto bamboo skewers roll each prawn in the pistachio dukkah and place in a single layer on a tray spray with oil
• preheat a barbecue or chargrill pan on medium heat cook prawns on grill turning for 3 4 minutes or until prawns change colour transfer to a serving platter serve with yoghurt mixture

Nutritions of Prawn Skewers With Hazelnut Dukkah And Mint Yoghurt

calories: 471 786 calories
calories: 15 5 grams fat
calories: 3 3 grams saturated fat
calories: 17 7 grams carbohydrates
calories: 8 7 grams sugar
calories: n a
calories: 63 6 grams protein
calories: 526 milligrams cholesterol
calories: 936 milligrams sodium
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calories: nutritioninformation