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

Cook at Home

Love prawns, then you’ll love this. Gordon Ramsay Restaurants give you a quick and simple lesson in how to make Chinese-style Salt and Pink Peppercorn Prawns. Makes a perfect appetizer or snack.



Prep Time

15 mins

Cooking Time

5 mins


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


  • 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.

The Lucky Cat, 10 Grosvenor Square, London W1K 6JP

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