Salt and Pink Pepper Prawns with Lime Mayonnaise at The Lucky Cat by Gordon Ramsay

Serves

4

Prep Time

15 mins

Cooking Time

5 mins

Ingredients

For the Prawns

• 500g raw, peeled king prawns
• 1 tbsp roughly chopped coriander
• 1 tbsp pink peppercorns
• ½ tsp sea salt
• Zest and juice of 2 limes
• 3 tbsp olive oil

For the lime mayonnaise

• 100g mayonnaise
• Juice of 1 lime

Method

• Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
• Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
• Add the prawns and, using clean hands, toss gently until they are well coated.
• Mix the mayonnaise and lime juice together in a small bowl.
• Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
• Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.

Chef’s Tip: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.