BBQ Prawns with Macadamia Dukkah and Mint Lemon Yoghurt

BBQ Prawns with Macadamia Dukkah and Mint Lemon Yoghurt

 

Serves 4-6

 

Dukkah is traditionally enjoyed with fresh bread dipped in oil. However it's also a great way to spice up your summer barbecue, adding an instant nutty crunch as a coating for fish, chicken, lamb or prawns.

 

Ingredients
1 cup plain Greek-style yoghurt
1 cup mint leaves, loosely packed, finely chopped
1 tablespoon lemon juice
macadamia dukkah
1kg green prawns, peeled, tails intact, de-veined
bamboo skewers, soaked in water for 30 minutes
macadamia oil, for brushing
lemon wedges, to serve

Method
In a medium sized bowl, combine the yoghurt, mint leaves and lemon juice and set aside.
Pour the macadamia dukkah onto a large plate, reserving 2 tablespoons.
Thread the prawns, tail end first, onto the bamboo skewers. Roll each prawn in the macadamia dukkah, place in a single layer on a large tray and lightly brush both sides with macadamia oil.
Preheat a chargrill on a medium heat. Cook the prawns on the grill, turning constantly to prevent burning, for 3 to 4 minutes or until the prawns change to a deeper orange colour.
Remove from the heat, place on a serving platter and sprinkle with the reserved macadamia dukkah. Serve with the minty lemon yoghurt and lemon wedges.

What better way to celebrate our national day than with a helping of Australia's native nut to add a fair-dinkum Aussie twist to backyard BBQs or lazy picnics with friends.

CEO of Australian Macadamia Society, Jolyon Burnett, said Australia Day is all about celebrating our beautiful country and there's nothing more -true blue' than home-grown macadamias.

'Our passionate growers work tirelessly all year round to create the world's finest nut. There's nothing like the creamy, buttery taste and crunchy texture of Australian macadamias and we should be proud of that. We want Aussies to embrace the local produce that makes this country so special," Mr Burnett said.

Macadamias are predominantly grown in the Northern Rivers region of New South Wales and along the Queensland coast, with smaller plantings in Western Australia. Around 45,000 tonnes are produced annually with blossoming beginning in late August, harvest in February and March and new season nuts are on shelf from May each year.

Once at home, macadamias will keep for some time in an air-tight container in the fridge – that's if you can resist them!