with Rocket & Radish Salad

The Shahrouks - Garlic Prawns

Serves 4


Garlic Sauce

6 large cloves garlic, peeled

2 tsp fine salt

1 egg white

2 cups vegetable oil

125ml lemon juice

Garlic Prawns

2 tbsp Sharouk Sisters Garlic Sauce

3 tbsp vegetable oil

1 tbsp lemon juice

12 large green prawns, peeled, cleaned, tails intact

¼ bunch parsley, finely chopped

¼ bunch coriander, finely chopped

1 birds eye chillis, finely chopped

2 tsp honey

Salt flakes, to season

Ground sumac, to serve

Rocket & Radish Salad

60g rocket

4 radish, trimmed, thinly sliced

20 kalamata olives

2 tbsp olive oil

1 tbsp white vinegar

2 tsp ground sumac

Salt flakes, to season


1. For the Garlic Sauce, you will need a food processor with a blade that contacts the base of the food processor bowl.  Place garlic and salt into bowl of food processor and blend until very finely chopped and paste like in consistency.  Add egg white and process for about 1 minute until lightly foamy.  With the motor running, add vegetable oil very slowly and process until thickened.  If oil appears to sit on surface of mixture and not blend in then add a little of the lemon juice until mixture combines.  Resume adding oil then add remaining lemon juice until mixture is thick, white and fluffy.

2. For the Garlic Prawns, combine Garlic Sauce, oil and lemon juice in a medium bowl and whisk.  Add prawns and remaining ingredients, except sumac, mix well to ensure prawns are well coated in marinade.  Cover and place in fridge to marinate for 30 minutes.

3. For the Rocket and Radish Salad, wash rocket and dry well.  Place into a large bowl and add remaining ingredients.  Toss gently and taste for seasoning.

4. To serve, heat a large grill pan over medium high heat.  Remove prawns from marinade and drain of excess.  Cook prawns for 2 minutes on each side or until opaque and cooked through.  Arrange salad onto serving plates, top with prawns and sprinkle with sumac.  Serve with extra garlic sauce on the side.