Sticky prawns with caramelised lemons & chilli on tahini yogurt
Enjoy these prawns as canapés at a party. The lemons become sweet and sticky when cooked but retain a slight tartness that lifts the other flavours.
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Ingredienser
- 2 tbsp olive oil
- 1 lemon thinly sliced
- 1 tsp caster sugar
- 2 garlic cloves chopped
- 1 tsp chilli flakes
- 165 g peeled raw king prawns
- crackers or toasted bread (to serve)
- 200 g thick Greek-style yogurt
- 30 g tahini
- 1 lemon juiced
Gör så här
For the tahini yogurt, combine the ingredients with a splash of water, season well and mix until creamy. Spoon onto a serving plate.
Heat the oil in a large frying pan over a medium heat and cook the lemon slices in a single layer for 4-5 mins.
Sprinkle in the sugar and cook for 3-4 mins more, stirring often until sticky and caramelised.
Stir in the garlic, chilli flakes and prawns, and cook for 2-3 mins until the prawns are cooked through.
Spoon the prawns over the yogurt and serve with crackers or bread.
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