Ingredients
Serves 4-650 g flaked almonds
12 large raw prawns, peeled and cleaned, heads and tails intact
Hummus
1 × 400 g tin chick peas, drained and rinsed
3 cloves garlic, roughly chopped
2 tbsp tahina
80ml lemon juice
100 ml extra virgin olive oil
1 tsp ground cumin
1 tsp sea salt flakes
Method
For hummus, blend chick peas, garlic and tahini in a blender or food processor. Slowly add lemon juice, then olive oil. Season with cumin and salt. Makes approximately 800 ml. Any leftover hummus can be stored in an airtight container in the fridge for 3–4 days.
Preheat a fan-forced oven to 160°C.
Place almonds on a baking tray and roast until golden brown, approximately 10–12 minutes.
Increase the oven temperature to 170°C. Spoon a layer of hummus into base of 1 or 2 baking dishes just large enough to hold prawns in one layer. Place prawns evenly over hummus, then spoon more hummus over prawns; don’t cover heads.
Bake for 12–13 minutes or until prawns are just cooked through. Sprinkle with flaked almonds and serve.