Pickled Prawns

[fish-n-dive]

INGREDIENTS:

* 1Kg prawns, peeled and deveined
* 1/2 teaspoon onion powder
* 1/2 teaspoon lemon pepper
* 1 teaspoon sweet paprika
* Juice of 1 lemon, rinds reserved
* 1/4 cup olive oil
* 1/4 cup cider vinegar
* 1/4 cup balsamic vinegar
* 2 Tablespoons fresh dill weed, finely chopped OR 2 teaspoons dried
* 2 cloves garlic, pressed
* 2 teaspoons Dijon mustard
* 1 Tablespoon honey
* 1 teaspoon sea salt
* 1/4 teaspoon red pepper flakes or Tobasco to taste
* 1 small sweet onion, finely sliced


PREPARATION:
Combine garlic , onion powder, lemon pepper, paprika until mixed.

Sprinkle the lemon juice over the prawns, top with the spice mixture, and toss to coat.

Place sliced reserved lemon rinds in about 1 inch of water.

For the marinade, place olive oil, cider vinegar, balsamic vinegar, dill weed, garlic, Dijon mustard, honey, salt, and pepper flakes or hot sauce in a large heavy ziptop bag. Squish to thoroughly combine.

Add drained prawns, sweet onion to the marinade in the bag. Seal with air in the bag and toss to coat. Open the bag, squeeze out all the air, and re-seal. Refrigerate for at least 4 hours or overnight. Serve cold.

Serve cold.

[fish-n-dive]

INGREDIENTS:

* 1Kg prawns, peeled and deveined
* 1/2 teaspoon onion powder
* 1/2 teaspoon lemon pepper
* 1 teaspoon sweet paprika
* Juice of 1 lemon, rinds reserved
* 1/4 cup olive oil
* 1/4 cup cider vinegar
* 1/4 cup balsamic vinegar
* 2 Tablespoons fresh dill weed, finely chopped OR 2 teaspoons dried
* 2 cloves garlic, pressed
* 2 teaspoons Dijon mustard
* 1 Tablespoon honey
* 1 teaspoon sea salt
* 1/4 teaspoon red pepper flakes or Tobasco to taste
* 1 small sweet onion, finely sliced


PREPARATION:
Combine garlic , onion powder, lemon pepper, paprika until mixed.

Sprinkle the lemon juice over the prawns, top with the spice mixture, and toss to coat.

Place sliced reserved lemon rinds in about 1 inch of water.

For the marinade, place olive oil, cider vinegar, balsamic vinegar, dill weed, garlic, Dijon mustard, honey, salt, and pepper flakes or hot sauce in a large heavy ziptop bag. Squish to thoroughly combine.

Add drained prawns, sweet onion to the marinade in the bag. Seal with air in the bag and toss to coat. Open the bag, squeeze out all the air, and re-seal. Refrigerate for at least 4 hours or overnight. Serve cold.

Serve cold.

NB: this is extra nice hung from the rim of a Margarita!!!

............................................................................

[Breambuster33]

sounds gooddd...... *drewling*

[tunaticer]

Now thats interesting, is the garlic 100% necessary tho?

Jack.

[Tangles]

if its better than pickled eggs im going to give a go, hang i love pickled eggs.. looks a cracker, many thanks, i take it the prawns are raw, also medium sized/bay prawns the go?

Mike

[fish-n-dive]

if its better than pickled eggs im going to give a go, hang i love pickled eggs.. looks a cracker, many thanks, i take it the prawns are raw, also medium sized/bay prawns the go?

Mike

Yep there raw (the pickling "cooks" them) & medium size is best. If you do use big tigers or banana prawns I'd leave them to pickle a bit longer.

[fish-n-dive]

Now thats interesting, is the garlic 100% necessary tho?

Jack.

Any recipe is just a guide..........LOL...........add or take away whatever you think would suit your pallet.