Tag: pink peppercorns

Prawn Cocktail

This is a classic for a very good reason. This version is served hot, but using cold, cooked prawns is equally delicious.

1 lb. raw prawns
1 tbs. olive oil
3/4 cup mayonnaise
3 tbs. tomato ketchup
1 tbs. lemon juice
few drops Tabasco sauce
handful finely shredded lettuce
1 tbs. pink peppercorns, crushed or 2 tsp. paprika, to serve

In a large bowl, stir together the mayonnaise, ketchup, lemon juice and Tabasco sauce, then set aside.

Heat the oil in a skillet. Season the prawns and cook until just pink. Tip into the sauce and toss well.

Arrange the lettuce on six small plates or one large platter. Top with the shrimp, then scatter over the peppercorns or paprika.

Serves 4

Pink Picante Shrimp

If you don’t have pink peppercorns or can’t find them, simply use white one.

1 tbs. pink peppercorns, plus more to crush to decorate
1 tbs. sea salt
1/2 tsp. cardamom seeds, or seeds from 8 pods
1 tsp. smoked paprika
2 egg whites
1 1/2 lb. raw, peeled and cleaned shrimp
2 tbs. vegetable oil

Crush the peppercorns, salt, cardamom seeds and paprika in a mortar and pestle until you have a nubbly mixture. Or you can grind them in a spice grinder.

Hand-whisk the egg whites until they are foamy, but not stiff. Dip the shrimp in the egg whites, then toss them with the peppercorn mixture.

Heat the oil a large pan and stir-fry the shrimp for 5-7 minutes or until just cooked through. Remove to a dish and sprinkle with more crushed peppercorns to serve.

 

Serves 6-8