An easy appetiser, the tang of the pickled cucumber is a great counterpart to the spice of the prawns.
Ingredients
- 1 tsp minced garlic
- 1 tsp red chilli powder
- 1 tsp ground black pepper
- 2 tbsp olive oil
- 250 gm prawns, shelled and cleaned
- Aioli and lime wedges, to serve
Pickled cucumber
- 1 cup water
- ⅓ cup white wine vinegar
- ⅓ cup sugar
- 2 tsp salt
- 1 cup sliced cucumber
Instructions
- Mix the garlic, red chilli powder, pepper and oil. Toss with the prawns to coat thoroughly. Set aside to marinade while you prepare the cucumber.
- Place water, vinegar, sugar and salt in a small saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar, then remove from the heat. Pour over cucumber. Allow to sit for 30 minutes before serving.
- When nearly ready to serve, heat a barbecue grill, or a grill pan over high heat, and quickly cook the prawns, just until done. Serve prawns with cucumber, aioli and lime wedges.
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