Ingredients
- 1 x 225g jar of sliced jalapenos
- 1 bunch fresh coriander (30g)
- Zest of 2 limes
- Juice of 2 limes
- Sea salt
- 1tbs vegetable oil
- 250g king prawns, deshelled
- 2tbs chilli oil, plus extra for garnish
- Lime wedge, for garnish
- Coriander leaves, for garnish
- Strain the jalapeño slices from the jar, retaining the juice in case you need it, and add them to a blender along with the coriander, lime zest and lime juice. Season with salt and blend to a thick dressing, adding some of the strained jalapeño juice if it is too thick.
- Heat a nonstick frying pan and add the oil. Add the prawns and cook for two minutes on a medium-high heat until caramelising, then turn and cook for one to two minutes until caramelising on the other side. Add the chilli oil and stir to coat the prawns, then season with salt and remove from the heat.
- Spoon some of the jalapeño dressing into small serving bowls. Add the prawns, then garnish with a lime wedge, coriander leaves and a drizzle of chilli oil.
