Pepper prawns with pickled spring onions
I have substituted smoked paprika for the native annatto condiment to add a touch of colour and sweetness. If you want to cook the prawns with their shells on, make the marinade without the vinegar and marinate the prawns overnight. Then, about 30 minutes before cooking, stir in the vinegar and cook as described below.
Prep 15 min
Marinate 30 min
Cook 10 min
Serves 4
Ingredients:
4 garlic cloves, peeled and thinly sliced
1 scotch bonnet pepper, deseeded and thinly sliced
4 spring onions, trimmed and thinly sliced diagonally
4 tsp sweet smoked paprika
4 tbsp white-wine vinegar
4 tbsp olive oil
350g raw tiger prawns, shelled and deveined
Lime wedges, to serve
For the pickled spring onions
120ml cider vinegar
3 tbsp soft light brown sugar
1 tsp fine sea salt
1 bunch spring onions, trimmed and sliced
1 tsp mustard seeds
Method:
For the prawn marinade, put the garlic, scotch bonnet and spring onions in a bowl, add the paprika, vinegar, olive oil and prawns, toss well to coat, then cover and put in the fridge for 30 minutes– don’t leave the prawns in there any longer, otherwise they risk going rubbery.
Meanwhile, for the pickled spring onions, combine the vinegar, sugar, salt and four tablespoons of water in a small saucepan on a low-medium heat. Once the mixture is at a rolling boil, turn down the heat to a simmer and add the spring onions and mustard seeds. Stir to combine, cook for two to three minutes, then take off the heat and leave to cool. Pour the liquid and onions into a sterilised jar, if you wish; they will keep in the fridge for up to four weeks.
Put a griddle or frying pan on a medium–high heat, then add the prawns and fry for four to five minutes, turning occasionally, until they just turn pink and are cooked through. Serve with lime wedges for squeezing over and some pickled spring onions on the side.