Hibiscus Sumac Prawns From Hibiscus Recipes

Steps:

• Sprinkle the shrimp with salt and pepper. Place a grill pan over medium heat and heat the oil. When the oil is hot, par cook the shrimp by placing them in a single layer across the grill slats and cook for 1 1/2 minutes. Flip and cook for 30 to 45 seconds. The shrimp will start to turn pinkish white. Take them out of the pan before the tails curls. Place them aside and cook the rest. Add more coconut oil as needed.
• In the same pan, add a little more coconut oil and grill the whites of the spring onions until golden brown on both sides, 1 to 2 minutes total. Remove from the pan and allow to cool prior to cutting into bite-size pieces. Deglaze the pan by adding the stock and stirring to pick up any browned bits in the pan. Whisk in the butter. Once completely melted, add the sumac and red pepper flakes, and simmer until it reduces by a third, about 3 minutes. Add the shrimp back into the pan along with the sliced spring onion greens and the grilled spring onion pieces. Toss to coat and allow the shrimp to warm through, but do not overcook!

Steps:

• In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;

Steps:

• Mix red and white hibiscus flowers together, breaking them into slightly smaller pieces.
• Place 3/4 cup flowers and sugar in a mini food processor. Pulse until flowers are pulverized. Use the pulse method to ensure the sugar doesn't heat up and melt.
• Place remaining 1/4 cup flowers in an airtight container. Cover with sugar mixture. Let infuse for at least 3 days before using.