Spiced Prawns With Taratour And Caramelised Onion Recipe

Posted on

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced prawns with taratour and caramelised onion recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Spiced prawns with taratour and caramelised onion recipe.

This recipe is based on the classic samke harra, or spicy fish. Norma has used prawns instead of fish and has caramelised the onions, which lends a modern touch without losing the fantastic authentic flavours.

Serves 4
Preparation 20min
Cooking 15min
Skill level Easy

By
Norma Dakhoul

Ingredients

16 large green prawns, peeled with tails intact, cleaned
1 tsp ground cumin
½ tsp chilli powder
2 tbsp olive oil
2 tbsp toasted pine nuts

Caramelised onion

1 tbsp olive oil
1 large onion, halved, thinly sliced

Taratour (tahini sauce)

140 g (½ cup) tahini
60 ml (¼ cup) lemon juice
1 garlic clove, crushed

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Serves 4 as part of a mezza spread

To make caramelised onion, heat oil in a frying pan over medium heat. Add onion and sprinkle with ½ tsp salt. Cook, stirring, for 10 minutes or until browned and caramelised. Set aside.

Meanwhile, to make taratour, place ingredients in a food processor or blender with 125 ml water and ½ tsp salt and process to combine. Set aside. Sauce will keep refrigerated for up to 1 month.

Place prawns in a large bowl, add cumin, chilli powder and ¾ tsp salt and toss to coat. Heat oil in a large frying pan over medium-high heat. Cook prawns, turning, for 3 minutes or until just cooked.

Arrange prawns on a serving dish and drizzle with reserved taratour. Scatter over toasted pine nuts and most of the caramelised onion. Serve with extra taratour and remaining caramelised onion together in a bowl.

Photography Mark Roper

As seen in Feast magazine, November 2013, Issue 26. For more recipes and articles, pick up a copy of this month’s Feast magazine.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *