Name: Tiger prawns with sautéed capsicums
Prep time: 30 min
Cook time: 5 min
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 60 ml (2 fl oz) dry sherry; 1 tablespoon crushed garlic; 2 tablespoons lemon juice; 2 teaspoons light soy sauce; 1 red capsicum (pepper); 1.25 kg (2 lb 8 oz) raw large tiger or king prawns; 1 tablespoon grated fresh ginger; 1 yellow capsicum (pepper); finely grated rind of ¼ lemon; 60 ml (2 fl oz) oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

Summer

By Le Cordon Bleu

Published 1998

About

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.

Ingredients

Lemon Oil

60 ml (2 fl oz) oil
finely grated rind of ¼ lem

Method

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