Welcome to The Lebanese Plate! If you're a lover of Lebanese food then this is the place for you. Although traditional Lebanese food tends to look simple & sometimes drab, we all know it tastes delicious, at The Lebanese Plate we are going to change all that through our unique styling & photography so that all can see that it can look as great as it tastes.
BBQ sumac prawn cocktails with avocado & sumac yoghurt sauce
Hands up if you grew up with the classic prawn cocktail!? Yep, I did!
I feel like nowadays it’s become this old school dish that you feel kind of embarrassed to make or even more, to admit you actually love it! I personally don’t care what others think because I love it and I think everyone secretly does too. When you have juicy, fresh prawns, crispy lettuce and a tangy sauce to bring them together…what’s not to love!
In November 2017, SBS Food asked me to get creative by putting a multicultural twist or creative spin on this Australian classic.
So here’s my take on this retro prawn cocktail in this sumac-inspired version giving a tangy lemony twist to a supreme starter.
Place 2 tablespoons of olive oil, minced garlic, 1 teaspoon sumac, pomegranate molasses and parsley into a bowl and mix to combine.
Add the peeled prawns to this bowl and toss until prawns are covered evenly with marinade. Refrigerate for 30 minutes.
Place the Lebanese bread on a baking tray. Brush remaining 1 tablespoon of olive oil all over top side of bread. Sprinkle evenly with 1 teaspoon of sumac. Bake for 5 – 6 minutes or until bread is golden and crispy. Break bread into large pieces and set aside for serving.
To make dressing, place all ingredients into a bowl and mix well. Refrigerate until needed for serving.
Heat a grill plate or bbq. Once hot, remove prawns from marinade (discard remaining marinade) and cook for 2 to 3 minutes on each side until just cooked through.
To serve, place 3 or 4 lettuce leaves on a plate/serving dish. Top with pieces of crispy sumac Lebanese bread, a quarter slice of avocado, 3 prawns and a drizzle of the avocado and sumac yoghurt sauce. Serve immediately with an extra squeeze of lemon.
Sumac is the dried and powdered fruits of the plant rhus. It has a tangy lemony flavour and commonly used as a spice in Middle Eastern cuisine. Sumac can now be purchased from most major supermarkets around Australia.