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Hot and sour pickled prawns

For maximum flavour, prepare this dish 24 hours in advance. There are lots of ingredients but it is really easy. Serve with a large green salad.


  • 16 large Mediterranean prawns
  • 1/2 medium yellow pepper, very thinly sliced
  • 1/2 medium red pepper, very thinly sliced
  • 50g red onion, thinly sliced
  • 1/2 lemon, thinly sliced
  • 1 TBS capers, drained
  • 150ml light olive oil
  • 55ml cider vinegar
  • Juice of 2 limes
  • 1 tsp mustard powder
  • 1 dessertspoon Worcestershire sauce
  • 1 dessertspoon tabasco sauce
  • 1/2 tsp salt Freshly ground black pepper
  • 1 tsp white sugar
  • Fresh coriander (to serve)
  • 1/2 lime, thinly sliced (to serve)

Serves 2 for lunch. Needs to be prepared 48 hours in advance.


  1. To prepare the prawns, remove the shells and heads (if there are any) but leave the tails on as they look very attractive
  2. Then use the tip of a small sharp knife to cut a slit all along the back of each prawn and remove the black thread that sometimes runs from head to tail
  3. Then place the prawns, capers, sliced peppers, onion and lemon in a 1-litre non-metallic dish/polythene box
  4. In a bowl, whisk together the oil, mustard, vinegar, lime juice, Worcestershire sauce and tabasco sauce, adding salt, a little black pepper and the sugar
  5. Pour the mixture over the prawns, cover the container and place in the fridge for 48 hours, giving the contents a shake/stir from time to time
  6. Serve the prawns garnished with sprigs of coriander and slices of lime with plenty of the marinade poured over, and a large green salad



The Grange
Welford Road
Long Marston
Stratford upon Avon
CV37 8RH

07778 218009

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