Hazelnut and sumac king prawns

Few things are as appetizing as the smell of sizzling king prawns - have a go at this Middle-eastern inspired recipe.


To serve

Preparation method

  1. Place the sesame, nigella, cumin seeds and hazelnuts in a dry frying pan over a medium heat. Cook for 2-4 minutes, stirring until fragrant and lightly toasted.

  2. Place the seeds in a pestle and mortar. Add the chilli, garlic and salt and grind until smooth.

  3. Place the tahini, 50ml/2fl oz of the olive oil, the lemon juice, sumac and mint in a bowl. Add the spice mixture and stir until well combined. If the sauce is too thick, loosen it with a little water.

  4. Heat the remaining oil and the butter in a large heavy-based frying pan. Add the prawns and fry for 4-5 minutes, or until pink all over.

  5. Add the sauce and cook the prawns for a further two minutes.

  6. Serve the prawns on a flatbread with a lemon wedge and pickled chillies.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

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