300g pre-cooked cocktail prawns (with their tails on!)
1/3 cup white vinegar
1/2 green capsicum
1/4 red capsicum (optional)
2-3 cloves garlic, crushed
1/2 tbs tomato paste
1/2 tbs tomato sauce
1/2 tbs bbq sauce
pinch of salt, pepper, mixed spice, & paprika is optional
Thaw the prawns if frozen.
Drain the water and add the prawns, vinegar and pinch of ground pepper into a large bowl.
Mix until the prawns are well coated. Leave in the fridge for 30 minutes.
Note: this is just to get rid off any rancid taste the prawns may have. If you like that flavour, then you can skip the above steps.
Finely slice the onion into wedges.
Finely slice the green and red capsicum (into thin strips). Add the onion and capsicum into a pan.
Squeeze the quarter lemon (onto the capsicum), then cut the skin into thin strips and add to the pan.
Add a 1/4 cup water and place the pan on medium low heat.
After 2-3 minutes, add the sauces, spices and garlic.
Cover and cook until the onion and capsicum have softened, stirring occasionally.
Remove the lid to help any excess water evaporate.
Drain the prawns making sure no vinegar gets into the pan!
Add the prawns into the pan and cook for 1 minute (and literally no more).
Note: pre-cooked prawns means that you’ll either cook them for 30seconds – 1 minute, or they will become tougher than rubber boots. If you fancy, you can skip cooking them all together. Just add them to the pan after turning the heat off, cover and leave for a minute.
Immediately remove and dish up.
Serve as part of your dinner menu (and be courageous and try a tail – they’re packed with glucosamine and add a crunch – but only if it’s your fancy).