Sweet and sour prawns with ginger and pink pepper

Sweet and sour prawns with ginger and pink pepper

PT10M

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Unusual and exotic, these dish combines the innate sweetness of shellfish with the warm freshness of ginger and pepper. Excellent as an appetiser alongside a crisp glass of white wine.

1
Rinse the prawns thoroughly under cold running water. Slit their back and remove the black filament, then transfer to a large bowl
2
Whisk the oil with the lemon juice, sugar, peppercorns, ginger and garlic. Pour this over the prawns and toss to coat evenly. Cover the bowl with cling film and place in the oven to marinade for 2 hours
3
Next, set a wide skillet over a medium-high heat. When hot, add the prawns with their marinade and sauté for about 5 minutes, until just cooked through
4
Season generously, toss once more, then serve
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