Garlic prawns with lemon pilaf recipe

Sumac is a tangy, lemony, berry-red spice that goes well with grilled fish and prawns. If you don't have it, use paprika. Finish the dish with a little extra lemon zest.

Ingredients

     4 tbsp olive oil
     1 onion, halved and finely sliced
     300g long-grain rice
     550ml water or stock
     1 tsp salt
     1 tsp turmeric
     2 tbsp lemon juice
     1 tbsp lemon zest
     3 garlic cloves, finely sliced
     12 medium prawns, peeled, deveined with tails left
     1/2 tsp cayenne pepper
     1 tsp ground coriander
     1 tsp sumac and extra for serving
     2 tbsp chopped parsley
     2 tbsp chopped mint
     1 lemon, cut into wedges

Method

1. Heat two tablespoons of oil in a frypan and cook onion gently for five minutes. Rinse the rice under cold running water, shake dry and add to the onions, tossing well. Add water, salt, turmeric, lemon juice and zest and bring to the boil. Cover tightly, reduce the heat to very low and simmer for 15 minutes. Remove from heat and leave to rest, covered, while cooking the prawns. 
2. Heat remaining oil in frypan and cook garlic over medium heat until it "flutters" in the oil. Add prawns, cayenne, coriander and sumac, tossing well until the prawns are cooked and the garlic is golden and nutty. Toss parsley and mint through rice, top with prawns, garlic, a final dusting of sumac and lemon wedges for squeezing.

Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday August 14, 2009 Middle Eastern, Quick, Healthy, Kid-friendly, Wheat free, Dairy free, Egg free, Dinner