Prawns with Sumac, Coriander, Lemon and Garlic
Out to impress someone? This easy-to-cook Prawns with Sumac, Coriander, Lemon and Garlic recipe should do it. It's simple, delicious, and can definitely delight anyone!
- 6 tablespoons Olive Oil
- grated rind of 2 Lemons and Juice of 1/2
- 2 tablespoons Sumac
- 5 large Garlic cloves, bashed, peeled and thinly sliced
- 1 x 20 g packet Coriander, stalks and leaves finely chopped
- Sea salt and freshly ground black pepper
- 800 g large raw peeled tiger prawns
- Select a wide, shallow vessel in which to make your marinade. Put in the olive oil, then add the lemon rind, sumac, garlic and coriander. Season well with a generous amount of sea salt and black pepper, add lemon juice and mix the ingredients together well.
- Place the prawns in the marinade and mix well to ensure they are evenly coated, then cover the dish with clingfilm and marinate for at least 30 minutes in the refrigerator if you can. Of course you can cook the prawns immediately, but a little marinating time will allow the flavours to permeate the prawns. As the marinade contains acid (lemon juice), I would not recommend marinating the prawns for longer than a few hours, as it may partially cook them (although they will be perfectly safe to eat).
- Preheat a large frying pan over medium-high heat. Once it is hot, shake off the excess marinade from each prawn and place it straight into the frying pan. Cook the prawns for 2-3 minutes on each side until they turn pink and serve immediately.
Click here to buy Sumac spice blend and other herbs and spices
Source: Amsterdam Flavours
Photo Credit to: Amsterdam Flavours
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