You can also thread the prawns onto skewers and grill on the barbecue. Make sure the heat isn’t too hot or the chipotle paste will catch and burn.
Serves: 4
INGREDIENTS
20 large peeled raw prawns, tail on
vegetable oil for cooking
Chipotle paste
2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce
2 cloves garlic, crushed
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon each ground paprika, cumin and sea salt
To serve
2 limes, halved
Lime and Jalapeño Mayo (see recipe below)
METHOD
Chipotle paste: Place all the ingredients in a small food processor and blend until smooth.
Put the prawns in a large bowl and toss with the chipotle paste, turning to coat well.
Heat 2 tablespoons of oil in a large sauté pan over a medium-low heat and cook the prawns until golden. Do this in two batches if needed, wiping out the pan and adding fresh oil in between.
To serve: Pile the prawns up in a dish and serve with the lime wedges and the Lime and Jalapeño Mayo.
Lime and Jalapeño Mayo (gf) (v)
½ cup each sour cream and mayonnaise
1 tablespoon sliced jalapeños, finely chopped plus extra for garnish
finely grated zest 1 lime
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon sea salt
Whisk all the ingredients together and top with extra sliced jalapeños to serve. Makes about 1 cup
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