Prawns with... yep, more garlic

 A quick blog because Katy's interested. I love a prawn recipe. They are all basically the same, because prawns take no time to cook, and go well with sharp things, but there's a bit of oven vs stovetop difference and you can go lemon or you can go tomato. Or, in this case, sumac.

It's a Persiana one, and requires marinading. Though honestly, the advice is about 30 mins is good, don't leave it for hours, it's not one of those awful ones requiring 24 hours notice.

The marinade is simple: oil, lots and lots of sliced garlic, lemon zest and juice (2 lemons for zest, half one for juice if you're making for four), fresh coriander and loads of sumac (2 tbsps). This is going to be a sharp one. 

I did give it about 30 mins. And then drained a bit of marinade off, but didn't pick every single prawn out and shake it, and it wasn't terribly wet so that seems to have been a plan. 2-3 minutes, serve with something to mop up the juices (not leftover squash as I had to).

I love prawns for flavour but also for the speed. Some nights, loads of flavour is worth paying for (and they were a third off in Waitrose so LOAD UP).