Return to listing

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.

 
 

This recipe is taken from Delia Smith’s Summer Collection.

Method

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
 
 

Related recipes


Hot and Sour Thai Chicken Broth - sponsored by Singha Beer Serves 4

Hot and Sour Thai Chicken Broth - sponsored by Singha Beer

A Thai Tom Yum soup full of flavour and with hardly any fat, this lovely recipe is just as good made with prawns.

 
 
Angel-hair Pasta with Thai Spiced Prawns - sponsored by Singha Beer Serves 2 as a main course or 4 as a starter

Angel-hair Pasta with Thai Spiced Prawns - sponsored by Singha Beer

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.

 
 
Creole Prawns Serves 2

Creole Prawns

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.

 
 
Pad Thai Noodles with Shrimps - sponsored by Singha Beer Serves 2 as a main course

Pad Thai Noodles with Shrimps - sponsored by Singha Beer

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.

 
 
Thai Prawn Curry with Pineapple - sponsored by Singha Beer Serves 2

Thai Prawn Curry with Pineapple - sponsored by Singha Beer

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.

 
 
Prawn Cocktail Serves 6

Prawn Cocktail

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

 
 
Tiger Prawn Jambalaya Serves 2-3

Tiger Prawn Jambalaya

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.

 
 
Tiger Prawn Risotto with Lobster Sauce Serves 2

Tiger Prawn Risotto with Lobster Sauce

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?

 
 
Roasted Butterflied Tiger Prawns in Garlic Butter Serves 4

Roasted Butterflied Tiger Prawns in Garlic Butter

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.

 
 
Gratin of Tiger Prawns with Chilli and Cheese Serves 4 as a starter

Gratin of Tiger Prawns with Chilli and Cheese

Make this lovely prawn recipe as a starter or for lunch: it's one of Delia's favourites!

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... For Gilly
23 Jul 2014 14:04
Coffee Break seems timely
23 Jul 2014 19:54
Food and travel Short break ideas
13 Jul 2014 08:31
Ingredients STRAWBERRY CAKE
16 Jul 2014 11:02
Can Anyone Help? Square quiche tins
23 Jul 2014 00:34
Books me too
17 Jul 2014 16:38
Equipment conventional method?
23 Jul 2014 10:44
Gardening Lazy days
03 Jul 2014 09:37
 
NetObserver
CMS solutions by REDtechnology.com