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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.
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