GLUTEN-FREE PAN-FRIED PRAWNS IN BLACK LIME BUTTER
Ah, I know, I just know that you’re looking at the list of ingredients for Pan-Fried Prawns in Black Lime Butter and thinking ‘This isn’t for me’. But I encourage you to give it a go as it really is as easy as 123. And it’s really tasty.
Step 1. Make the dukkah. Honestly, it doesn’t take that long and the zingy, aromatic blend will happily sit in the fridge for many weeks waiting to enliven lots of dishes.
Step 2. Peel some fresh, green prawns.
Step 3. Fry a shallot then add butter, dukkah and prawns.
Step 4. Eat and savour.
Caren
PAN-FRIED PRAWNS IN BLACK LIME BUTTER
Serves 6 as a snack or 4 as an entree.
4 teaspoons Black Lime and Sesame Dukkah, see below
18-24 medium green prawns
1 small fresh lime, zest only
2 teaspoons olive oil
1 small red shallot, finely chopped
1 tablespoon unsalted butter
½ teaspoon sea salt
Black salt, or sea salt, for serving, optional
Start by making the Black Lime and Sesame Dukkah. Store in a dry jar. The recipe makes more than is required for this prawn dish but it keeps well in the fridge.
Remove heads from the prawns then peel and devein them. Stir through the zest and 2 teaspoons dukkah. Set aside for 10 minutes.
Heat the oil in a large non-stick pan. Add the shallot and fry for 30 seconds then add the butter, prawns, the remaining 2 teaspoons dukkah and the ½ teaspoon sea salt. Stir to coat the prawns then cook each side for about 30 seconds until just cooked. Do not overcook.
Serve on a warm plate with some black salt or sea salt on the side.
Black Lime and Sesame Dukkah
Makes around 75gm.
1 tablespoon sesame seeds
1 tablespoon coriander seeds
40 gm pistachio kernels
1 fresh lime, zest only
2 dried black Persian limes, quartered
¼ teaspoon black peppercorns
½ teaspoon black, or white, salt flakes
Place the sesame seeds in a small frying pan and toast over medium heat until the seeds begin to colour. Set aside. Repeat with the coriander seeds until fragrant. Set aside with the sesame seeds.
Now add the pistachios to the pan and toast until just beginning to colour. Remove to a bowl and allow to cool.
Take the pan off the heat and add the zest for just a few seconds to dry it out. Add to the seeds.
Grind the dried limes in a spice grinder or small blender until broken up. Add to the seed mixture.
Grind the toasted pistachios for 5 seconds, stir and grind for another 5 seconds. Be careful not to over grind or the nuts will turn to a paste.
Add all the other ingredients and grind in bursts until the nuts, seeds and dried limes are well combined but the mixture is not too fine. It may be necessary to do this in batches if a spice grinder is being used. Store in a dry, airtight jar.
Tips:
Dried black Persian limes are available from most Middle Eastern grocery stores and in Australia from Herbie’s Spices.
The recipe can easily be doubled or tripled.
The dukkah is lovely sprinkled over mashed avocado.