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Prawn Fatteh

UAE

100.00 / BOX

DIY - Serves 4 people

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Arabic Bread

Req qty: 1.00/bag

2.00

Tahina

Req qty: 1.00/bottle

14.00

Pine Nuts

Req qty: 1.00/pack

90.00

Prawn Skewers

Req qty: 1.00/trays

26.25

Full Fat Yogurt

Req qty: 1.00/pack

19.50

Pomegranate Seeds

Req qty: 1.00/pkt

7.50

Garlic

Req qty: 0.05/kgs

0.52

Lemons

Req qty: 0.15/kgs

0.86

Parsley

Req qty: 1.00/pcs

1.00


Ingredients not included but required

Prawn Fatteh

100.00/box

Layers of crisp Arabic bread, juicy prawns and nutty, garlicky sauce finished with a scattering of pretty seeds, herbs and nuts – this is dinner, sorted. Allergy information: shellfish, dairy, sesame, SERVES 4 Prep time: 10 minutes Cook time: 15 minutes Store cupboard ingredients required: olive oil • 4 pieces Arabic bread • 100ml olive oil • 500g plain yogurt • 2 garlic cloves • juice and zest of 1 lemon • 2 tbsp tahina • 2 tbsp olive oil • 18 prawns, defrosted • 200g pine nuts, toasted • 2 tbsp chopped parsley • 2 tbsp pomegranate seeds 1. Slice the Arabic bread into 2cm squares. Set a saucepan with the olive oil over a medium heat. Test the heat by adding a piece of bread – if it sizzles and turns golden in one minute, it’s hot enough. 2. Fry the bread in batches, using a slotted spoon to transfer to kitchen paper. 3. In a large bowl, whisk together the yogurt, garlic, lemon juice and tahina. Set aside. 4. Set a non-stick frying pan over a high heat. Brush the prawns with olive oil and season. Cook for 2 minutes on each side, or until bright pink. 5. Arrange half the fried bread on a serving platter, then spoon over the yogurt and half the pine nuts. Repeat the layers, top with the prawns and garnish with parsley, pomegranate seeds and lemon zest.

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