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Dukkah Prawns with Spoon Salad

Surprise your dinner guests with this Middle Eastern sensation of dukkah prawns and "spoon salad", charged with harissa and pomegranate molasses.

Prep Time

        Prep time: 2 hours
        Cook time: 10 minutes
        Yield: Serves 4


        2 tbsps olive oil
    •    2 garlic cloves, finely chopped
    •    1 cup (280g) thick Greek-style yoghurt
    •    1 cup (125g) pistachio or regular dukkah
    •    Coriander leaves and lemon wedges, to serve
    •    16 green prawns, peeled (tails intact), deveined
    •    2 preserved lemon quarters, fresh and white pith discarded, rind finely chopped, plus 1 tbsp juice

For spoon salad:

    •    1 tsp harissa
    •    1/2 tsp dried mint
    •    1 tsp red wine vinegar
    •    2 eschalots, finely chopped
    •    1/4 cup (60ml) extra virgin olive oil
    •    Seeds of 1/2 pomegranate (Optional)
    •    2 tbsps finely chopped flat-leaf parsley leaves
    •    1 tsp pomegranate molasses, plus extra to drizzle
    •    3 vine-ripened tomatoes, seeds removed, finely chopped
    •    1 each red capsicum and Lebanese cucumber, finely chopped


  1. For the spoon salad, place the vegetables in a fine sieve over a bowl to drain for 1 hour. Transfer to a bowl, stir in remaining ingredients and season.
  2. Soak 16 wooden skewers in hot water for 10 minutes. Combine oil, garlic and preserved lemon juice in a bowl, then use to brush the prawns before coating them in dukkah. Thread the prawns onto the skewers and chill for 15 minutes.
  3. Combine preserved lemon rind and yoghurt in a bowl. Season and set aside.
  4. Heat a frypan or chargrill pan over medium-high heat, then cook the prawns for 2 minutes each side until opaque and just cooked through.
  5. Serve the prawns with the preserved lemon yoghurt and spoon salad and garnish with coriander leaves and lemon wedges.

This great family recipe is thanks to delicious at 


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