Dinner ideas

Prawn fricassee with sumac, leek and peas

prawn fricassee with sumac, leek and peas



1.Shell and devein prawns, leaving tails intact. Combine sumac and 1 tablespoon of the oil in medium bowl, add prawns; toss prawns to coat in marinade. Cover; refrigerate 30 minutes.
2.Heat butter and 1 tablespoon of the remaining oil in large deep frying pan; cook prawns, stirring, until just changed in colour. Transfer to medium bowl.
3.Heat remaining oil in same pan; cook leek and garlic, stirring, until leek is almost tender. Add wine; cook, uncovered, until wine is almost evaporated. Add stock; bring to a boil. Reduce heat; simmer, uncovered, about 10 minutes or until liquid is reduced by a third.
4.Add mustard and cream; bring to a boil. Return prawns to pan with peas; stir until prawns are just cooked and peas are tender.
5.Remove from heat; stir in tomato and tarragon. Serve with steamed jasmine rice, if desired.

A member of the onion family, the leek resembles a green onion, but is much larger and more subtle in flavour. Baby or pencil leeks are beautifully tender and can be eaten whole with minimal cooking, but adult leeks are usually trimmed then chopped or sliced and cooked as an ingredient in stews, casseroles and soups.


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