Lemongrass & crab crostini
Serve these moreish crab crostini to guests at your next party. Made with zesty lime and lemongrass, they make great nibbles at Christmas or new year
Sticky prawns with caramelised lemons & chilli on tahini yogurt
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 2 tbsp olive oil
- 1 lemonthinly sliced
- 1 tsp caster sugar
- 2 garlic cloveschopped
- 1 tsp chilli flakes
- 165g peeled raw king prawns
- crackersor toasted bread, to serve
For the tahini yogurt
Nutrition: Per serving (6)
- kcal133
- fat10g
- saturates3g
- carbs4g
- sugars3g
- fibre1g
- protein6g
- salt0.35g
Method
step 1
For the tahini yogurt, combine the ingredients with a splash of water, season well and mix until creamy. Spoon onto a serving plate.
step 2
Heat the oil in a large frying pan over a medium heat and cook the lemon slices in a single layer for 4-5 mins. Sprinkle in the sugar and cook for 3-4 mins more, stirring often until sticky and caramelised. Stir in the garlic, chilli flakes and prawns, and cook for 2-3 mins until the prawns are cooked through.
step 3
Spoon the prawns over the yogurt and serve with crackers or bread.
