Hibiscus Sumac Prawns From Hibiscus Food
PRAWNS SAMBUCA
Steps:
- In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;
HIBISCUS & SUMAC PRAWNS FROM HIBISCUS
My friend, Tokunbo, makes the best suya prawns you could ever imagine, but not wanting to include too many suya recipes, I used hibiscus and sumac for my version. Sumac is used more in North Africa than West Africa but the flavour of it pairs so well with hibiscus as they both have zesty undertones. Text excerpted from HIBISCUS © 2017 by Lopè Ariyo Photo credit ©Ellis Parrinde
Provided by Food.com
Categories African
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, mix the melted coconut oil, lemon juice, chilli flakes, onion granules, ginger, coriander, hibiscus, sumac and tarragon to form a marinade for the prawns. Add salt and pepper to taste, then coat the prawns evenly with the hibiscus and sumac mix.
- Melt the extra coconut oil in a small frying pan over a medium heat and add the shallot. Fry for roughly 3 minutes until the shallot starts to soften. Shake any excess marinade from the prawns before adding to the pan. Cook for roughly 4 minutes, stirring constantly, until cooked through.
- Plate the prawns and serve immediately.
- Recipe courtesy of Hibiscus by Lopè Ariyo. Get the book here: https://www.amazon.com/Hibiscus-Discover-Flavours-Africa-Observer/dp/0008225389/.
Nutrition Facts : Calories 158.8, Fat 8.2, SaturatedFat 6.1, Cholesterol 157.5, Sodium 709.2, Carbohydrate 3.8, Fiber 0.4, Sugar 0.2, Protein 17.4
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