Prawn and Dukkah Milk Buns
Prep Time 15
Total Time 20
Meets Dietary Restrictions
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
- 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!!