Makes
4
Servings
Prep Time
15
Mins
Total Time
20
Mins
Ingredients
1
Smooth Classic Hommus or Obela Savoury Garlic Hommus
12
Large cooked tiger prawns
12
Small milk buns, split
1
Large handful of watercress sprigs
1
Tablespoon of sesame seeds
1
Tablespoon of flaked almonds, finely chopped
6-8
Macadamias, finely chopped
1
Tablespoon of shredded coconut
½
Teaspoon of coriander seeds
½
Teaspoon of crushed black peppercorns
1
Finely grated zest of lime
1
Teaspoons of sea Salt
Directions
- For dukkah, place the sesame seeds, almonds, macadamias, coconut, coriander seeds and black pepper into a dry frying pan and toast over a medium heat for 1-2 minutes or until nuts are golden and spices are fragrant. Allow to cool slightly before adding lime and sea salt.
- Peel prawns, devein and cut in half lengthways.
- To assemble buns, spread with generous spoonfuls of Obela Hommus and sprinkle over dukkah. Fill with 2 pieces of prawn and 3-4 sprigs of watercress. Enjoy!!