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
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!