You can also thread the prawns onto skewers and grill on the barbecue. Make sure the heat isn’t too hot or the chipotle paste will catch and burn.
Serves: 4
INGREDIENTS
20 large peeled raw prawns, tail on
vegetable oil for cooking
Chipotle paste
2 chipotle peppers in adobo sauce, 1 teaspoon adobo sauce
2 cloves garlic, crushed
1 tablespoon apple cider vinegar
2 tablespoons olive oil
1 teaspoon each ground paprika, cumin and sea salt
To serve
2 limes, halved
Lime and Jalapeño Mayo (see recipe below)
METHOD
Chipotle paste: Place all the ingredients in a small food processor and blend until smooth.
Put the prawns in a large bowl and toss with the chipotle paste, turning to coat well.
Heat 2 tablespoons of oil in a large sauté pan over a medium-low heat and cook the prawns until golden. Do this in two batches if needed, wiping out the pan and adding fresh oil in between.
To serve: Pile the prawns up in a dish and serve with the lime wedges and the Lime and Jalapeño Mayo.
Lime and Jalapeño Mayo (gf) (v)
½ cup each sour cream and mayonnaise
1 tablespoon sliced jalapeños, finely chopped plus extra for garnish
finely grated zest 1 lime
2 tablespoons lime juice
2 cloves garlic, crushed
1 teaspoon sea salt
Whisk all the ingredients together and top with extra sliced jalapeños to serve. Makes about 1 cup
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We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.