Archive of BBC Food Recipes

Hazelnut and sumac king prawns

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Something for the Weekend
Few things are as appetizing as the smell of sizzling king prawns - have a go at this Middle-eastern inspired recipe.


  1. Place the sesame, nigella, cumin seeds and hazelnuts in a dry frying pan over a medium heat. Cook for 2-4 minutes, stirring until fragrant and lightly toasted.

  2. Place the seeds in a pestle and mortar. Add the chilli, garlic and salt and grind until smooth.

  3. Place the tahini, 50ml/2fl oz of the olive oil, the lemon juice, sumac and mint in a bowl. Add the spice mixture and stir until well combined. If the sauce is too thick, loosen it with a little water.

  4. Heat the remaining oil and the butter in a large heavy-based frying pan. Add the prawns and fry for 4-5 minutes, or until pink all over.

  5. Add the sauce and cook the prawns for a further two minutes.

  6. Serve the prawns on a flatbread with a lemon wedge and pickled chillies.


  • 10g/1/3oz sesame seeds
  • 1 tsp nigella seeds
  • 10g/1/3oz cumin seeds
  • 30g/1oz hazelnuts
  • pinch chilli flakes
  • 1 garlic clove
  • 2 tsp sea salt
  • 75g/3oz tahini
  • 50ml/2fl oz olive oil
  • 2 lemons, juice only
  • 1 heaped tsp sumac
  • 1 tbsp chopped fresh mint
  • 1 tbsp olive oil
  • 50g/2oz butter
  • 20 raw king prawns

To serve

  • Lebanese or Turkish flatbreads
  • 1 lemon, cut into wedges
  • pickled chillies

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Hazelnut and sumac king prawns

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