CHILLI AND LIME PRAWNS
16 cooked prawns (defrosted if using frozen), peeled and deveined, but with tails left on
1 handful fresh coriander, finely chopped
1 fresh red chili, deseeded and finely chopped
1 lime, juiced
1 splash sweet chilli sauce
1 pinch back pepper, freshly ground
1 pinch salt
Put the prawns in a large bowl. Add half of the coriander and the fresh chillies, and mix well.
Sprinkle over a little of the lime juice, a pinch of salt, and some black pepper. Add the remaining lime juice to the prawns, stir through, then taste and adjust the seasoning as needed.
Drizzle the sweet chili sauce over it, and sprinkle over the remaining coriander. Serve immediately.
Recipe and photo: Dirk Booysen
