One of our favourite Delia recipe , and I have to agree with her when she says: “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”.
INGREDIENTS Serves 4
16 Large cooked Prawns
½ medium yellow pepper, very thinly sliced
½ medium red pepper, very thinly sliced
50 g red onion, thinly sliced
½ lemon, thinly sliced
1 level tablespoon drained capers
150 ml light olive oil
55 ml cider vinegar
Juice of 2 limes
1 level teaspoon mustard powder
1 dessertspoon Worcestershire sauce
1 dessertspoon Tabasco sauce
1 teaspoon salt
1 level teaspoon white sugar
freshly ground black pepper
sprigs of coriander
½ lime, thinly sliced
Method
Clean and prepare the prawns, remove the shells and heads (if there are any) but leave the tails on as they look very attractive.
Then place the prawns and capers in a dish together with the sliced peppers, onion and lemon.
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
Original recipe Delia Smith Summer Cookery
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