Biggie Smalls' West Coast kebab

Name: Biggie Smalls' West Coast kebab
Cook time: 30 min
Yield: 6-8
Cuisine: Middle Eastern
Ingredients: 6-8 pieces of flatbread (about 12cm diameter); 500g green (raw) prawn meat; plain flour to dust; salt and pepper to taste; oil, for frying; 1 bunch flat-leaf parsley, leaves picked; 1 bunch coriander, leaves picked; 1 bunch mint, leaves picked; pickled gherkins, store-bought; Kewpie mayonnaise; Sriracha

Shane Delia

November 24, 2015

Biggie Smalls' West Coast kebab.Kristoffer Paulsen

Time:< 30 minsServes:6-8

Not your ordinary kebab, a filling of prawn meat makes this US West Coast-inspired dish stand out from the crowd. Biggie Smalls is Shane Delia's Melbourne kebab diner.

Ingredients

6-8 pieces of flatbread (about 12cm diameter)
500g green (raw) prawn meat
plain flour to dust
salt and pepper to taste
oil, for frying
1 bunch flat-leaf parsley, leaves picked
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
pickled gherkins, store-bought
Kewpie mayonnaise
Sriracha

Harissa and almond hummus

500g chickpeas, cooked
250ml warm water
100g tahini
50ml lemon juice
10g harissa paste
1½ cloves garlic, finely chopped
75g roasted flaked almonds
25g preserved lemon
25g coriander stalks
15g salt

Pickled cocktail onions

5 sliced, peeled cocktail onions

Pickling liquid

100ml water
100g sugar
100ml white wine vinegar
25g salt

Method

1. Dust prawns in plain flour and season with salt and pepper. Shallow fry in hot oil until just cooked. Drain on paper towel and set aside.
2. For the hummus, blend chickpeas in a food processor, then add the remaining ingredients and blend until smooth. Check seasoning, adjust if required.
3. For the pickled cocktail onions, add all pickling liquid ingredients to a medium saucepan and bring to a boil, then add the onions. Remove from heat and allow to cool. Once cool, drain liquid and set onions aside until required.
4. To serve, spread hummus evenly over each flatbread, add cooked prawns, pickled onions, herbs, sliced gherkins, Kewpie mayo and Sriracha to taste. Roll and serve immediately.