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Sticky prawns with caramelised lemons & chilli on tahini yogurt

 


Method 1

Ingredients

2 tbsp olive oil

1 lemon

thinly sliced

1 tsp caster sugar

2 garlic cloves

chopped

1 tsp chilli flakes

165g peeled raw king prawns

crackers

or toasted bread, to serve

For the tahini yogurt

200g thick Greek-style yogurt

30g tahini

1 lemon

juiced

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.

Method 2

🍤 Sticky Prawns with Caramelised Lemons & Chilli on Tahini Yogurt

⏱️ Ready in: 25–30 minutes

Serves: 2–3 as a main or 4 as a starter

🛒 Ingredients:

For the sticky prawns:

300g raw prawns (peeled, deveined — tails on optional)

1 tbsp olive oil

1 fresh red chilli, finely sliced (or 1/2 tsp chili flakes)

1 garlic clove, finely chopped

1 tbsp honey or maple syrup

Juice of 1/2 lemon

1 tsp soy sauce or tamari (optional, for umami)

Salt & pepper to taste

For the caramelised lemons:

1 lemon, thinly sliced (seeds removed)

1 tsp sugar or honey

1 tsp olive oil

Tahini yogurt base:

4 tbsp Greek yogurt (or plant-based alternative)

1 tbsp tahini

1 tsp lemon juice

1 small garlic clove, grated or minced (optional)

Salt to taste

Splash of water to loosen, if needed

To finish:

Fresh herbs (mint, coriander or parsley), roughly chopped

Extra virgin olive oil, for drizzling

Toasted sesame seeds or dukkah (optional, for crunch)

Flatbread, sourdough, or rice (optional, for serving)

🔪 Method:

1. Make the tahini yogurt base:

In a bowl, mix yogurt, tahini, lemon juice, garlic, and a pinch of salt. Stir until smooth. Add a splash of water if it's too thick. Set aside.

2. Caramelise the lemons:

Heat a non-stick pan over medium-high heat. Add a little oil and the lemon slices. Sprinkle with a little sugar or honey and cook for 1–2 minutes on each side until golden and lightly charred. Remove and set aside.

3. Cook the prawns:

In the same pan, add olive oil, chilli, and garlic. Cook for 30 seconds. Add the prawns, season with a little salt and pepper, and cook for 2–3 minutes until just turning pink.

Drizzle in honey, lemon juice, and soy sauce. Toss everything together for another 1–2 minutes until the prawns are glossy, sticky, and caramelised.

4. Assemble the dish:

Spread the tahini yogurt over a serving plate or shallow bowl. Pile the sticky prawns on top. Add the caramelised lemons, scatter with herbs, and drizzle with a little olive oil. Sprinkle sesame seeds or dukkah if using.

🌿 Serve with:

Warm flatbread or grilled sourdough

A crisp salad or pickled onions

Steamed couscous, rice, or quinoa for a more filling meal



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