This colourful dish is perfect as a starter or a light main course. It derives its superb flavour from the sweetness of the capsicums, spiked with lemon oil and fresh ginger.
To make the lemon oil, gently warm the oil until lukewarm. Add the lemon rind, then leave the oil to cool and infuse for 1 hour. Strain before using.
Leaving the heads attached, remove the shells and tails from the prawns. Remove the eyes. With a small knife, make a shallow cut along the back of each prawn and carefully remove the dark vein. Pat the prawns dry on