Lemon Dill Tiger Prawns with Sumac
- 18 peeled tiger prawns
- 2 tbsp olive oil
- Salt & pepper
- 1tsp sumac
For the dill dressing
- 5 tbsp olive oil, salt & pepper
- 1½ tbsp lemon juice
- 1 tbsp dill - chopped
- 6 x 10cm wooden skewers - optional
Mix the dill dressing ingredients together.
Season the tiger prawns and pan-fry them in the olive oil, turning them over during cooking. The flesh will become opaque when they are cooked.
Marinate the prawns in the dill dressing for two hours.
To serve: remove the prawns and thread them onto the skewers, if they are to be used, and then sprinkle them with the sumac.