Hibiscus & Sumac Prawns From Hibiscus - cooking recipe

Ingredients

2 tablespoons coconut oil, melted, plus extra for frying
2 tablespoons fresh lemon juice
1 teaspoon crushed chilli flakes 1 tsp onion powder
1 teaspoon ground ginger
1 teaspoon ground coriander
1 tablespoon dried hibiscus flowers (fine-cut dried hibiscus petals)
1 tablespoon sumac
1 teaspoon dried tarragon
1 shallot, finely sliced
500 g raw king prawns
salt
black pepper

Preparation

In a small bowl, mix the melted coconut oil, lemon juice, chilli flakes, onion granules, ginger, coriander, hibiscus, sumac and tarragon to form a marinade for the prawns. Add salt and pepper to taste, then coat the prawns evenly with the hibiscus and sumac mix.
Melt the extra coconut oil in a small frying pan over a medium heat and add the shallot. Fry for roughly 3 minutes until the shallot starts to soften. Shake any excess marinade from the prawns before adding to the pan. Cook for roughly 4 minutes, stirring constantly, until cooked through.
Plate the prawns and serve immediately.
Recipe courtesy of Hibiscus by Lope Ariyo. Get the book here: https://www.amazon.com/Hibiscus-Discover-Flavours-Africa-Observer/dp/0008225389/.