- Chuck the butter, olive oil and garlic into a large non-stick pan. Melt the butter over a medium heat and once bubbling, cook for 2 minutes, stirring continuously, until the garlic is fragrant.
- Add the Turkish pepper flakes and a good pinch of salt to the pan. Mix well and cook for 30 seconds, until the butter is beautifully red from the pepper.
- Crack the heat up to high and put the prawns in the pan. Shake well and cook for 1 ½ – 2 minutes a side or until coral pink and cooked through.
- Drizzle the pomegranate molasses into the pan and add 1 tbsp of water. Shake well and cook for a minute until bubbling, spooning the sauce over the prawns. Transfer to a serving dish and garnish with the pomegranate seeds, pistachios and mint. Grab some bread and serve immediately.
Serves 4 as a meze
2 tsp olive oil
3 cloves garlic, sliced
1 tsp Turkish pepper flakes
500g king prawns
4 tbsp pomegranate molasses
2 tbsp pomegranate seeds
20g smashed pistachios kernels
A few finely chopped mint leaves to serve