These spicy prawns are super fresh and zingy. Make a big old platter of them and serve them at your next pescatarian dinner party for a guaranteed good time.
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Make This With...
You'll need to make your own homemade Mandarin Scotch Bonnet Kosho to bring this recipe to life. It's a hot and zesty condiment you'll want to slather on just about everything.
You'll need to make your own homemade Mandarin Scotch Bonnet Kosho to bring this recipe to life. It's a hot and zesty condiment you'll want to slather on just about everything.
Serves
6
Coriander
King Prawns
Rapeseed Oil
Kosho
Mandarin Juice
Make This With...
You'll need to make your own homemade Mandarin Scotch Bonnet Kosho to bring this recipe to life. It's a hot and zesty condiment you'll want to slather on just about everything.
You'll need to make your own homemade Mandarin Scotch Bonnet Kosho to bring this recipe to life. It's a hot and zesty condiment you'll want to slather on just about everything.
Serves
6
Coriander
King Prawns
Rapeseed Oil
Kosho
Mandarin Juice
Unlock Mob Premium
Make This With...
You'll need to make your own homemade Mandarin Scotch Bonnet Kosho to bring this recipe to life. It's a hot and zesty condiment you'll want to slather on just about everything.
You'll need to make your own homemade Mandarin Scotch Bonnet Kosho to bring this recipe to life. It's a hot and zesty condiment you'll want to slather on just about everything.
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Step 1.
On the day you want to cook the prawns, take the frozen mandarin juice and spicy chilli liquid out of the freezer first thing in the morning and leave on the counter to defrost.
Step 2.
Wash, pat dry and finely chop the coriander. Butterfly and devein the prawns. Drizzle with enough of the salty chilli liquid to coat them all over, plus the rapeseed oil.
Step 3.
In a bowl, mix together the kosho with the mandarin juice and half the chopped coriander.
Step 4.
Cook the prawns on a smoking hot griddle pan starting flesh-side down for 1-2 mins. Turn over and spoon the mandarin-chilli-herb mixture onto the prawn flesh, cooking for a further 1-2 mins until just opaque and cooked through.
Step 5.
Transfer the prawns to a large serving platter and sprinkle with the remaining coriander. Eat straight away.
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