Hot and Sour Pickled Prawns
This is an ace of a first course for busy people. It is dead easy to prepare and, as it needs at least 48 hours to pickle the prawns and allow the flavours to develop, there's absolutely nothing to do at the last minute. You can, if you want, use ordinary-sized prawns (or even the ready-peeled frozen kind), but best of all are the fat, juicy and sweet cooked Mediterranean prawns that are now available in most supermarkets in rigid plastic containers or else vacuum-packed.
Please don't worry about there being a whole dessertspoon of Tabasco in the marinade – it really doesn't make it fiery hot, but gives it what I'd call a lively piquancy.
Serves 4 as a starter
|Need help with conversions?|
|You will also need a 1¾ pint (1 litre) non-metallic dish or polythene box.|
This recipe is taken from Delia Smith’s Summer Collection.
To prepare the prawns, remove the shells and heads (if there are any) but leave the tails on as they look very attractive. Then use the tip of a small sharp knife to cut a slit all along the back of each prawn and remove the black thread that sometimes runs from head to tail.
Then place the prawns and capers in the dish together with the sliced peppers, onion and lemon.
Now in a bowl or jar whisk the oil, mustard, vinegar, lime juice, Worcestershire sauce and Tabasco together, adding the salt, a little coarsely ground black pepper and the sugar, then pour this mixture all over the prawns.
Cover the container and place it in the fridge for at least 48 hours, giving the contents a shake or stirring them around from time to time.
Serve the prawns garnished with sprigs of coriander and slices of lime with plenty of the marinade poured over and lots of bread to mop up the juices.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
A Thai Tom Yum soup full of flavour and with hardly any fat, this lovely recipe is just as good made with prawns.
Lovely spicy flavours here: just fry the prawns with onions and garlic, tomatoes, lime, wine and Thai red curry paste, cook the finest of pasta, then combine it all for a really wonderful and easy supper dish.
As Creole cooking only ever uses green peppers (and the colour’s nice), I’ve included a fresh pepper here. Otherwise, the equivalent amount from a jar of roasted peppers can be used without detracting from the end result.
A trip to Thailand inspired Delia to recreate this Asian classic when she got home ... and it was well worth it. Give it a try - it's not one of Thailand's most popular dishes for nothing.
Pineapple crops up in many Thai dishes and here it offers a juicy, tangy counterpoint to fat, succulent prawns, all cooked in a spicy sauce. Quick and easy, Thai curries are the perfect midweek solution when you are tired and hungry.
This recipe is part of my 1960s revival menu. In those days it used to be something simple but really luscious, yet over the years it has suffered from some very poor adaptations, not least watery prawns and inferior sauces. So here, in all its forme
It doesn't have to be prawns: you can use fish, chicken or even pork in this wonderful one-pot recipe packed with flavours of Cajun cooking and the Deep South.
Prawns, lobster bisque, Gruyere cheese and sherry combine perfectly in this easy cheat's version of a risotto - baked in the oven, so no tedious stirring! Yet what could be more luxurious than this at a special meal for two?
This is an amazingly good first course for garlic lovers and needs lots of really crusty baguette to mop up all the delicious juices. It is also delightfully simple and can be prepared well in advance.
Make this lovely prawn recipe as a starter or for lunch: it's one of Delia's favourites!
Most Popular recipes
Our Top 10 Easter Chocolate Cakes
Win with New Zealand Lamb & Gastrolux Cookware
Which is which? Tart or Flan?
16 Apr 2014 18:53
16 Apr 2014 13:43
|Food and travel||
03 Feb 2014 19:58
Curried white sauce
13 Apr 2014 13:27
|Can Anyone Help?||
16 Apr 2014 17:37
01 Apr 2014 23:34
08 Apr 2014 13:45
and so is Winter!!
22 Mar 2014 08:28