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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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.