Hibiscus and Sumac Prawns (4)

A recipe from Nigerian cookbook ” Hibiscus” by Lope Ariyo.

Hibiscus and Sumac Prawns (4)
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Hibiscus and Sumac Prawns (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
  3. Plate the prawns and serve immediately.
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