Spiced prawns with taratour and caramelised onion recipe
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced prawns with taratour and caramelised onion recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Spiced prawns with taratour and caramelised onion recipe.
This recipe is based on the classic samke harra, or spicy fish. Norma has used prawns instead of fish and has caramelised the onions, which lends a modern touch without losing the fantastic authentic flavours.
Skill level Easy
16 large green prawns, peeled with tails intact, cleaned
1 tsp ground cumin
½ tsp chilli powder
2 tbsp olive oil
2 tbsp toasted pine nuts
1 tbsp olive oil
1 large onion, halved, thinly sliced
Taratour (tahini sauce)
140 g (½ cup) tahini
60 ml (¼ cup) lemon juice
1 garlic clove, crushed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Serves 4 as part of a mezza spread
To make caramelised onion, heat oil in a frying pan over medium heat. Add onion and sprinkle with ½ tsp salt. Cook, stirring, for 10 minutes or until browned and caramelised. Set aside.
Meanwhile, to make taratour, place ingredients in a food processor or blender with 125 ml water and ½ tsp salt and process to combine. Set aside. Sauce will keep refrigerated for up to 1 month.
Place prawns in a large bowl, add cumin, chilli powder and ¾ tsp salt and toss to coat. Heat oil in a large frying pan over medium-high heat. Cook prawns, turning, for 3 minutes or until just cooked.
Arrange prawns on a serving dish and drizzle with reserved taratour. Scatter over toasted pine nuts and most of the caramelised onion. Serve with extra taratour and remaining caramelised onion together in a bowl.
Photography Mark Roper
As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month's Feast magazine.
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