Sumac and Chilli Prawns

This is a super easy and tasty recipe based on a dish I had in a takeaway from Saffron by Paradise last month that I loved and just had to recreate! I got some lovely fresh prawns from the Fish Plaice and all my veg and herbs from the wonderful Fresh Fruit and Veg Shop.

These prawns are perfect served with a tahini sauce and flatbreads for scooping up every drop of goodness, like a lovely Middle Eastern mezze. You could even add some rice, some roasted veggies, or even some spicy potatoes, whatever you fancy!

Let me know if you decide to make it – comment below and be sure to tag me in your photos @theglasgowdiet on Instagram!

Sumac and Chilli Prawns

Ingredients (serves 2)
8-10 large king prawns, peeled and deveined
2-3 tbsp olive oil
3 cloves crushed garlic
1 red chilli, finely diced (remove the seeds if you don’t want it too spicy)
1 tsp sumac
1 tsp paprika
Zest & juice of 1 lemon
Small bunch fresh coriander, roughly chopped

For the tahini sauce:
2 tbsp tahini
2 tbsp Greek yoghurt
1 tbsp extra virgin olive oil
Juice of 1 lemon
Salt, to taste
Flatbreads, rice or salad, to serve

1. Toss the peeled prawns in the sumac, paprika and the zest of the lemon and set aside to marinate for 20 minutes.
2. For the tahini sauce, mix the ingredients together and season to taste with salt. Add water a little at a time to reach your desired consistency and set aside.
3. Meanwhile, put a non-stick frying pan over a medium high heat and add the oil. Once hot, add the garlic and chilli and cook for a couple of minutes until the garlic is golden. Add the prawns and cook for a few minutes on each side until pink and cooked through. Squeeze over the lemon juice, sprinkle over the fresh coriander and serve with the tahini sauce & flatbreads. Enjoy!

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