Sticky Pomegranate Prawns


  1. 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.
  2. 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.
  3. 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.
  4. 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

40g butter
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
Sea salt

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