This is a great quick and simple dish to whip up on a workday evening, the only time-consuming bit is de-veining the prawns! It combines some great flavours of hot chilli and crunchy sesame seeds with the citrus kick you get from the spice sumac. I absolutely love sumac, its only a recent find of mine but since discovering just how awesome it is, I find my self sprinkling it all the time. Particularly using it to dust chicken or fish before cooking, or in marinades.
The most recent time I tried this dish I also used calamari as well as the prawns and served with a salad of baby spinach, rocket, radish and red onion with a simple dressing made from chilli infused rapeseed oil, lemon juice and seasoning. You could easily vary the salad ingredients used, some cucumber would be good or other thinly cut crunchy veg, or you could serve it with some linguine or fettucine with a drizzle of the same dressing for the sauce.
- 2 tbsp plain flour
- 1 tsp crack black pepper
- 2 tsp sea salt
- 2 tsp sumac
- 2 tsp sesame seeds
- 1 tsp chilli flakes
- about 16 king prawns, raw de-veined
- 1 squid, washed and prepped and cut into rings
- enough rapeseed oil to cover the bottom of a pan or wok
- 2 tbsp sesame oil
- squeeze lemon juice
- Combine the flour, sesame seeds, chilli flakes, salt, pepper and sumac together in a bowl
- Combine the rapeseed oil and sesame oil in a pan until very very hot
- Dust the prawns and squid in the flour mixture and shake off any excess
- Fry in the oil for about 2 minutes until cooked through – this will vary depending on the size of the prawns so take care not to overcook
- Serve with your chosen accompaniment!
Happy eating 🙂