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Sumac fried tiger prawns with a puy lentil tabouleh and avocado cream


  • For the sumac fried tiger prawns

  • For the puy lentil tabouleh

  • For the avocado cream

  • To serve


  • For the prawns:

  • 1.

    Heat oil in a large frying pan, season prawns with salt, pepper and sumac, cook for approx 3 minutes.

  • 2.

    Squeeze some lemon over the prawns and toss with chopped coriander.

  • For the tabouleh:

  • 1.

    Using a very sharp knife, slice the bunch of parsley (including stalks) as thinly as possible, starting at the top all the way down till the leaves stop from the stalks.

  • 2.

    Repeat with the mint leaves, (the stalks are a little too woody to use).

  • 3.

    Combine the tomatoes, onion, lentils, herbs and spices and season with salt. Dress with lemon juice and olive oil.

  • For the avocado cream:

  • 1.

    Place all the ingredients in a blender and blitz until smooth, season with salt and pepper.

  • To serve:

  • 1.

    Spoon the avocado cream into lettuce leaves and top with tabouleh, then prawns.

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» Top Wine Matches For This Recipe

Andrew Graham

Riesling, Pinot Gris and Pinot Noir are the best wines to pair with Sumac fried tiger prawns with a puy lentil tabouleh and avocado cream.


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