Hot and Sour Pickled Prawns
Serves 4·Added 5 May 2026 by Tom Melhuish
StarterSummer
Ingredients
| 16 | large Mediterranean prawns(shells and heads removed, tails left on) | |
| 1/2 | medium yellow pepper(very thinly sliced) | |
| 1/2 | medium red pepper(very thinly sliced) | |
| 2 | oz | red onion(thinly sliced) |
| 1/2 | lemon(thinly sliced) | |
| 1 | tablespoon | drained capers |
| 5 | fl oz | light olive oil |
| 2 | fl oz | cider vinegar |
| juice of 2 limes | ||
| 1 | level teaspoon | mustard powder |
| 1 | dessertspoon | Worcestershire sauce |
| 1 | dessertspoon | tabasco sauce |
| 1/2 | level teaspoon | salt |
| freshly ground black pepper | ||
| 1 | level teaspoon | white sugar |
| sprigs of coriander(to garnish) | ||
| 1/2 | lime(thinly sliced, to garnish) |
Method
1.Remove the shells and heads from the prawns, leaving the tails on. Use the tip of a small sharp knife to cut a slit all along the back of each prawn and remove the black thread.
2.Place the prawns and capers in a 1 1/2-pint (1-litre) non-metallic dish or polythene box with the sliced peppers, onion, and lemon.
3.In a bowl or jar, whisk the oil, mustard, vinegar, lime juice, Worcestershire sauce, and tabasco together. Add salt, a little coarsely ground black pepper, and 1 level teaspoon of sugar.
4.Pour this mixture over the prawns, cover the container, and place it in the refrigerator for at least 48 hours, giving the contents a shake or stirring them from time to time.
5.Serve the prawns garnished with sprigs of coriander and slices of lime.
Recipe Notes
AI · may be inaccurate
Tips
You will need a 1 1/2-pint (1-litre) non-metallic dish or polythene box for marinating.
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