Prawns with Pistachio Tarator Sauce Starter

Charmaine Lu -

  • 2.5kg cooked medium prawns
  • 50g torn day-old bread, crusts removed
  • 215g pistachio kernels
  • 2 chopped garlic cloves
  • 60ml lemon juice
  • 2.5 tbsp olive oil
  • 2 tbsp Greek yoghurt
  • 125ml water
  • Small handful of chopped mint leaves
  • Place the bread in a bowl and just cover with water. Set aside for 5 mins to soak, then drain and squeeze as much moisture from the bread as possible. Blitz the nuts and garlic in a food processor to finely chop, then add the lemon juice, bread, yoghurt and oil, and pulse to combine.
  • Gradually add 125ml of water, pulsing until thick and smooth. Add the mint, pulse to combine, then season with sea salt and serve with the prawns and some lemon wedges.
10 mins
10 serving