Prawns with Chili Mayo & Pistachio Dukkah

A featured Wine Club recipe for Frankland Estate.
Prawns with Chili Mayo & Pistachio Dukkah


An Australian spin on preparing prawns with chili mayo and pistachio dukkah. Serve this with a chilled Riesling.

Yield: 4 as an appetizer
Prep Time: 10 Minutes
Cook Time: 8 Minutes


• 1/4 cup pistachio kernels
• 1/4 cup sesame seeds
• 1 Tbs. coriander seeds
• 2 tsp. cumin seeds
• 4 1/2 cups peeled, cooked prawns, tails intact
• Lemon wedges, to serve

Chili Mayo Ingredients:
• 1 cup good quality whole egg mayonnaise
• 2 Tbs. fresh lime juice
• 1 small fresh red chili, halved, deseeded, finely chopped


Preheat oven to 350 degrees. Place the pistachios on a baking tray. Bake for 5 minutes or until lightly toasted. Place in a clean tea towel and rub to remove the skins. Set aside to cool slightly.

Meanwhile, stir the sesame seeds, coriander seeds and cumin seeds in a frying pan over medium heat for 3 minutes or until aromatic. Transfer to a plate and set aside to cool slightly.

Place the pistachios and sesame seeds mixture in the bowl of a food processor and process until coarsely chopped. Taste and season with salt and pepper.

To make the chili mayo, combine the mayonnaise, lime juice, and chili in a small bowl.

Arrange the prawns on a serving platter. Serve with the chili mayo, dukkah and lemon wedges.

Recipe sourced from www.