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

Matt Tebbutt recipe

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Paul Ainsworth
From Saturday Kitchen



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.


  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!
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