Al Pastor Prawns
Photography Josh Griggs.
Traditionally used with pork, I love this zesty, bright orange marinade with fat, juicy prawns.
Serves: 4
INGREDIENTS
2 teaspoons red annatto (achiote)
¼–½ teaspoon chilli flakes
1 teaspoon ground cumin
zest 1 orange
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
2 tablespoons olive oil
2 cloves garlic, crushed
¼ cup crushed pineapple
sea salt and ground pepper
16 large peeled raw prawns, tail on
METHOD
Place all the ingredients, except the prawns, in a food processor and blend until smooth. Add the prawns and marinate for 1 hour.
Heat a sauté pan with a little oil and when hot cook the prawns for about 1–2 minutes each side. Serves 4 as a snack or use to top tostadas.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.