Sesame baked prawns with tahini yoghurt dipping sauce
1 clove(s), crushed
¼ cup(s), (60ml)
Raw peeled prawns
18 small, (450g), peeled, tails intact
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Fresh flat-leaf parsley
1 tbs, chopped
- Preheat oven to 220°C. Line a baking tray with baking paper. Combine honey, garlic, 2 tablespoons lemon juice and 1½ tablespoons tahini in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 1 hour.
- Drain prawns of excess marinade and place on prepared tray. Sprinkle with sesame seeds. Bake for 10 minutes or until golden and cooked through.
- Meanwhile, combine yoghurt, parsley and remaining lemon juice and tahini in a small bowl. Season with salt. Serve prawns with tahini yoghurt dipping sauce.