- Serves4
- CourseMain meal
- Prepare15 mins
- Cook15 mins
- Total time30 mins
Ingredients
- 3 large unwaxed lemons, finely grated zest plus cut into halves
- 1 tbsp coriander seeds
- 100g butter
- 2 tsp Cooks’ Ingredients Lebanese-Style 7 Spice Blend or Baharat Seasoning
- ½ tsp ground cinnamon
- 1 tsp sumac, plus extra to serve
- 2 tsp Cooks' Ingredients Turkish Pepper Flakes
- 2 clove/s garlic, crushed
- 1 tsp fine salt
- 650g (about 24) raw large shell-on prawns (from the fish counter)
- 1 tbsp flat leaf parsley, chopped
- Pittas, to serve
Method
Add the lemon zest to a bowl, then halve the lemons. Crush the coriander seeds in a pestle and mortar, then gently toast in a small dry frying pan for 1-2 minutes until they release their aromas.
Add the butter to the same pan and melt over a medium heat. Add the lemon zest, 7 spice or baharat, cinnamon, sumac, pepper flakes and garlic. Gently sizzle for 1 minute, then remove from the heat, stir in the salt and leave to infuse off the heat.
Using a sharp knife, carefully cut a slit into the back of each prawn on a chopping board, slicing through the shell (this makes them curl up as they cook and helps the spiced butter seep in). Remove any visible veins. Chill.
Fire up the barbecue until the embers are white hot. Pour half the spiced butter into a bowl (set the rest aside), then brush lightly over the prawns and cook for 3-4 minutes each side until pink and opaque. Barbecue the surface of the lemon halves at the same time until nicely charred.
Place the cooked prawns onto a baking tray, drizzle over the remaining spiced butter, then mix to coat fully. Place the tray onto the barbecue for 1 minute. Garnish with the parsley, squeeze over the blackened lemons, then sprinkle with extra sumac. Serve with pittas, toasted on the barbecue.
Cook’s tip
To cook under the grill, preheat it to its highest setting. Spread the prepared prawns over a baking sheet, then drizzle over the spiced butter, getting it into the slits. Grill for 3-4 minutes, then turn the prawns and cook for 3-4 minutes more. Meanwhile, brush the lemon halves with a little oil and cook in a medium frying pan for 3-4 minutes until nicely charred. Remove the prawns from the grill when pink and opaque. Mix well to coat in the spiced butter, then squeeze over the charred lemon. Garnish and serve.
Nutritional
Typical values per serving (excluding pittas) when made using specific products in recipe
Energy | 1,126kJ/ 272kcals |
|---|---|
Fat | 22.4g |
Saturated Fat | 13.4g |
Carbohydrates | 1.4g |
Sugars | 0.4g |
Fibre | 3.9g |
Protein | 14.2g |
Salt | 2.3g |