Sea salt and pink pepper prawns, green jalapeño and ginger dipping sauce

By Paul Ainsworth
From Saturday Kitchen

Ingredients

For the Salt and Pepper Mix:

• Pink peppercorns: 2 tbsp
• White peppercorns: 1 tbsp
• Black peppercorns: 1 tbsp
• Allspice berries (whole): 6
• Cornish sea salt: 50g/1¾oz

For the Dipping Sauce:

• Sesame oil: 1 tbsp
• Shallot (diced): 1
• Garlic clove (finely grated): 1
• Fresh green jalapeño (diced): ½
• Pickled ginger (diced): 20g/¾oz
• Rice wine vinegar: 25g/1oz
• Honey: 20g/¾oz
• Sweet chilli sauce: 30g/1oz
• Dark soy sauce: ½ tsp
• Orange juice: 250ml/9fl oz

For the Prawns:

• Olive oil: 3 tbsp
• Large prawns (heads on, shells on, de-veined): 8
• Lemon (finely grated): 1
• Lime (finely grated): 1
• Fresh coriander (including stalks, roughly chopped): 10g/⅓oz

As for alternatives, if you have trouble sourcing any of these ingredients:

• Allspice Berries: If unavailable, use ground allspice as a replacement. It has a warm, aromatic flavour reminiscent of cloves, cinnamon, and nutmeg.
• Pickled Ginger: Fresh ginger can be used as an alternative. Grate or finely chop fresh ginger for a similar flavour.
• Rice Wine Vinegar: Swap with white wine vinegar or apple cider vinegar.
• Sweet Chilli Sauce: Make your own by combining honey or brown sugar with red pepper flakes or a dash of hot sauce.

Method

1. Salt and Pepper Mix:
   • Heat a small frying pan over medium heat.
   • Add the peppercorns and allspice berries to the pan.
   • Toast them for about 2 minutes to release their flavours.
   • Transfer the toasted spices to a spice grinder or use a pestle and mortar to blend them into a cracked, coarse mixture.
   • Stir in the salt. This seasoning mix can be stored in an airtight container for a few months.
2. Dipping Sauce:
   • In a medium-sized saucepan, warm the sesame oil.
   • Add the diced shallot, grated garlic, and diced jalapeño. Cook for 2 minutes to soften the vegetables.
   • Add the diced ginger and cook for another minute, stirring.
   • Pour in the rice wine vinegar and increase the heat. Reduce the liquid until almost evaporated.
   • Add the honey and sweet chilli sauce, bringing it to a bubble.
   • Stir in the soy sauce and orange juice, simmering until the sauce thickens by about half.
   • Remove the pan from the heat and let it cool.
3. Cook the Prawns:
   • Heat olive oil in a large frying pan over high heat.
   • Liberally season the prawns with the salt and pepper mix.
   • Carefully add the prawns one by one to the hot oil.
   • Fry the prawns on both sides for approximately 45 seconds per side.
   • Once done, transfer the prawns to a large serving platter or board.
4. Serve:
   • Finish the prawns by grating lemon and lime zest over them.
   • Sprinkle with chopped coriander.
   • Cut the lemon and lime into wedges.
   • Serve the prawns with the dipping sauce and citrus wedges. Enjoy peeling the shells off with your flavourful fingers!