Story: Riki Kaspi's Prawns with Baby Zucchini
Episode: 7
Presenter: Riki Kaspi
Air Date: 30th July

Riki plates up a uniquely tart dish with middle-eastern flair, and a secret ingredient from her origins - sumac.

RECIPE

Grilled baby zucchini, prawns with warm yogurt saffron topped with Sumac pickled onions

Ingredients

• 1 red onion thick sliced mixed with 2tbs sumac – Keep for 30m to soften
• 30g unsalted butter 1/4 tsp saffron threads, roughly crushed.
• 4 small zucchinis halved lengthways (600g)
• 500 g Prawns peeled tail on
• 2 1/2 tbsp olive oil
• 1 tsp cornflour
• 300g Greek-style yoghurt
• 2 garlic cloves, crushed.
• 1/2 tsp dried mint
• 3/4 tsp coriander seeds, toasted and roughly crushed with a pestle and mortar.
• 1 1/2 tbsp picked mint leaves.
• Harissa Chilli

Method

1. Preheat the oven to 220c.
2. Put the butter and Harissa into a small saucepan on medium heat. When the butter has melted, set aside to infuse.
3. Place zucchini lined baking tray and toss with 2 tablespoons of oil, 1/3 teaspoon
   of salt and a good grind of pepper.
4. Arrange them cut side up and grill for 15–20 minutes, until nicely coloured and softened.
5. In little butter Pan fry prawns until cooked on both sides

To make the sauce

1. In a large bowl, whisk together the cornflour and 3 tablespoons of water until
   smooth, then add the yoghurt, garlic, dried mint, the remaining 1/2 tablespoon of
   oil and 1/2 teaspoon of salt. Whisk to combine,
2. Then transfer to a large sauté in a pan on medium heat.
3. Cook, stirring continuously, for about 10 minutes, or until thickened slightly and warmed through.
4. Do not let the sauce boil, or it will split.
5. Transfer the warm yoghurt sauce to a serving plate
6. Place zucchini grilled side up and prawns on the warm yogurt
7. Spoon over the Harissa butter, then sprinkle with the coriander seeds and mint leaves.
8. Spread around sumac onions.