Ingredients

Method

• 12 Woolworths tiger prawns, cleaned, deveined and shelled (keep the heads intact)
• 3 T sea salt
• ¼ cup canola oil
For the chilli crunch:
• 120 g Woolworths chilli crunch
• 2 T lemon zest
• 2 T lemon juice
• 2 T olive oil
• salt, to taste
For the escabeche:
• ½ t fennel seeds
• 1 t chilli flakes
• 2 bay leaves
• 8 oranges, juiced and zested
• 3 limes, juiced and zested
• 2 cups white spirit vinegar
• 1 stalk lemongrass, smashed
For the vegetables:
• 3 carrots, halved lengthways
• 1 red onion, halved (skin on)
• ½ cup canola oil
• salt, to taste
For the kale:
• 4 cups curly kale, cleaned
• 2 T canola oil
• salt, to taste

Method

Ingredients

1. Season the prawns with salt and oil, then set aside.

2. To make the chilli crunch, place the chilli crunch into a metal bowl. Add the remaining ingredients and keep in a warm place until ready to serve.

3. To make the escabeche, toast the fennel seeds and chilli flakes in a hot pan for 30 seconds, then add the bay leaves. Add the remaining ingredients and simmer for 20 minutes, then allow to cool. Set aside.

4. To make the vegetables, bring a grill or a cast-iron pan to a medium heat on the braai. Drizzle the vegetables with the oil, season, then place in the pan cut side down. Char until golden brown. Transfer to a plate and allow to cool. Once cool, chop into bite-sized pieces. Place in a jar. Pour over the escabeche and cover with a lid. Allow to pickle for at least 40 minutes, or overnight.

5. To make the crispy kale, dress and season the kale. Prepare a hot grill or preheat the oven to 200°C. Place the kale on baking tray or cast-iron pan and grill or bake until crispy, turning often. Set aside.

6. To assemble, prepare a hot grill. Place the seasoned prawns on a pan and then on the grill. Cook for at least 4 minutes, then turn and cook for the other side for 3 minutes. Place the prawns on a large plate, dress with the chilli crunch, then garnish with the crispy kale. Serve with the pickled vegetables.

Find more prawns and shellfish recipes here.

Photographer: Jan Ras
Food assistant: Lerato Motau
Videographer: Romy Wilson