Hummus, tabbouli and chargrilled meats are staples of any good Middle Eastern banquet. But, Graeme Hunt, Executive Chef of popular Sydney Lebanese restaurant Zaffi, wants to introduce your taste buds to much more. Starting with his recipe for Aleppo Pepper Prawns. “Aleppo pepper is a very mild fruity chilli flake. You can substitute for mild chilli flake but try and find Aleppo pepper if you can” he says. “We also use tiger prawns as they have a firmer texture over king prawns. But, you can do this with any Australian prawns,” adds. The only non-negotiable? “Toum – a Lebanese garlic dip, is an absolute must!”
While specific ingredients amounts are not listed, in typical Lebanese cooking style, Hunt recommends adjusting to taste.
INGREDIENTS
6 x 8 tiger prawns – shell on jumbo size
Aleppo pepper
Toum
Salt
Olive oil
Chopped parsley
Lemon
INSTRUCTIONS
- Using scissors cut the prawns lengthwise through its belly side. But don’t cut all the way in half.
- Open up the prawns so you have both of the cut sides facing up and place them on a tray lined with baking paper.
- Sprinkle each of the prawns with salt flakes.
- Put a heaped teaspoon of toum on each prawn and spread it out evenly.
- Sprinkle Aleppo pepper over the prawns.
- Drizzle a very generous drizzle of olive oil over the prawns and onto the roasting tray. The amount of olive oil may seem excessive but this is going to make an amazing sauce.
- Roast the prawns in the oven. At Zaffi we roast them at 220c, for at home in my oven roast it on full blast. This should take 5-7 minutes depending on your oven. The prawn meat will turn white and the shells should be bright red.
- Sprinkle chopped parsley and squeeze lemon juice over all the prawns
- Place the prawns onto a serving dish and pour all the prawn oil over the top.
- Some fresh bread to mop up the sauce is a must!
Zaffi is hosting a one-night-only pop-up dinner in collaboration with former Rockpool Chef Corey Costelloe on March 27 at 6.30pm at Zaffi. Diners can expect an exciting menu that will highlight the talents of these two renowned chefs – featuring Costelloe’s expertise in showcasing the best of Australian produce combined with Hunt’s innovative approach to cooking. Booking are available online
