Hibiscus & Sumac Prawns from Hibiscus

My friend, Tokunbo, makes the best suya prawns you could ever imagine, but not wanting to include too many suya recipes, I used hibiscus and sumac for my version. Sumac is used more in North Africa than West Africa but the flavour of it pairs so well with hibiscus as they both have zesty undertones. Text excerpted from HIBISCUS © 2017 by Lopè Ariyo Photo credit ©Ellis Parrinde

• Ready In: 15 mins
• Serves: 4

Ingredients

• 2  tablespoons coconut oil, melted, plus extra for frying
• 2  tablespoons fresh lemon juice
• 1  teaspoon  crushed chilli flakes 1 tsp onion powder
• 1  teaspoon ground ginger
• 1  teaspoon ground coriander
• 1  tablespoon  dried hibiscus flowers (fine-cut dried hibiscus petals)
• 1  tablespoon  sumac
• 1  teaspoon dried tarragon
• 1  shallot, finely sliced
• 500  g  raw  king prawns
•  salt
•  black pepper

Directions

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.
4. Recipe courtesy of Hibiscus by Lopè Ariyo. Get the book here: https://www.amazon.com/Hibiscus-Discover-Flavours-Africa-Observer/dp/0008225389/.