The tang of the pickled cucumber is a great counterpart to the spice of the prawns.
- 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
- 1 cup water
- ⅓ cup white wine vinegar
- ⅓ cup sugar
- 2 tsp salt
- 1 cup sliced cucumbers
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 30 minutes
- 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.