Sweet and sour prawns with ginger and pink pepper

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Valeria's sweet and sour prawn recipe is the perfect dish for an Italian seafood feast. Ginger, pink peppercorns and lemon juice add plenty of zing to this seafood starter.

First published in 2017

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.




Sweet and sour prawns with ginger and pink pepper

  • 600g of prawns, fresh
  • 80ml of extra virgin olive oil
  • 3 tbsp of lemon juice, freshly squeezed
  • 2 tsp raw cane sugar
  • 3 tsp pink peppercorns
  • 40g of fresh ginger, peeled and thinly sliced
  • 1 garlic clove, peeled and crushed
  • fine sea salt


Rinse the prawns thoroughly under cold running water. Slit their back and remove the black filament, then transfer to a large bowl
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
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
Season generously, toss once more, then serve

Valeria Necchio is an Italian food writer and photographer with roots in the Venetian countryside.

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