200g Raw Tiger Prawns
2 tbsp Dijon Mustard
100g Toasted Flaked Almonds, crushed fine
2 tbsp chopped Parsley
- Preheat oven to 200c
- Mix together the almonds and parsley
- Dip prawns in mustard and then in almond/parsley mix.
- Place on a baking tray in a single layer and bake for 5-6 minute