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Moroccan Spiced Prawns with Lemon Scented Hummus
SERVES 20
PREPARATION 1 hour
COOKING TIME None required
INGREDIENTS
2 x 400g cans Edgell Chick Peas, drain and reserve ¼ cup liquid
2 cloves garlic
2 tablespoons tahini
Grated rind and juice 1 lemon
60 large cooked Tiger prawns, shelled
4 tablespoons Moroccan spice
20 small sheets mountain bread
Baby cos lettuce leaves
20 small lemon wedges
20 coriander sprigs
20 cellophane bags & ribbon
STEP 1
Place drained Edgell Chick Peas, reserved liquid and garlic into a food processor and process until finely chopped.
STEP 2
Add tahini, lemon rind and juice and continue to process until smooth. Season with white pepper.
STEP 3
Place prawns into a large bowl, sprinkle with Moroccan spice and toss to lightly coat.
STEP 4
Assemble each “wrap” by placing a lettuce leaf, a spoonful of hummus and 3 prawns onto the centre of the bread. Fold bread around filling to form a wrap. Secure with a paper napkin wrapped around. Insert a wedge of lemon and coriander sprig in each wrap and place into a cellophane bag and tie with ribbon.
TIP
Stand wraps upright in a large container, cover and refrigerate overnight.
Hummus can be made 3 days in advance and stored in a sealed container in the refrigerator.
Tahini is a ground sesame seed paste available from supermarkets and specialty food stores.
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