Tiger prawns with sautéed capsicums

Preparation info
  • Serves


    • Difficulty


    • Ready in

      1 hr 35

Appears in
Summer: Le Cordon Bleu Home Collection

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.


Lemon Oil

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


  1. 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.
  2. 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