Pickled prawns are an easy, make-ahead appetizer that never fails to impress.
chopped fresh ginger
green chillies split through the middle and deseeded
onions, sliced into rings
Salt to taste
cooked and peeled frozen prawns
Salt and freshly ground black pepper to taste
Oil to shallow fry
Add all the spices and chillies to a large pot along with the bay leaves and vinegar. Place over medium heat and simmer gently.
Separate the onion rings and add them to the pickling liquid. Cook for 20 minutes, allowing the flavours to marry and the onions to cook until soft and translucent.
While the pickle is cooking, prepare the prawns and dry with a paper towel.
Dust the prawns with cornflour and coat them well. Carefully place just enough prawns in the oil and fry for two minutes or until the cornflour forms a crust and just begins to brown.
Turn over and cook the other side for another two minutes. Remove from the oil and place on absorbent kitchen paper.
Repeat this process with the remaining prawns. At this point, the onions and pickle should be ready.
Add a little of the pickling liquid to the cornflour in a separate bowl and mix.
Add this to the pickling liquid to thicken it slightly, which will help it coat the battered prawns, then add salt and pepper to taste.
Add the prawns to the pickle and gently fold through to combine.
Scoop into a large serving dish and allow to cool before serving. Add more spices to your taste.
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Recipe by The London Economic, thelondoneconomic.com