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Sea salt and pink pepper prawns, green jalapeño and ginger dipping sauce
Fruit and vegetables
1
shallot
, chopped
1
garlic
clove, finely grated
20g/¾oz pickled
ginger
, chopped
1
lemon
, zest finely grated
1
lime
, zest finely grated
10g/⅓oz
fresh coriander
including the stalks, roughly chopped
Tins, packets and jars
30g/1oz sweet
chilli sauce
Cooking ingredients
2 tbsp
pink peppercorns
1 tbsp
white peppercorns
1 tbsp
black peppercorns
6 whole
allspice
berries
50g/1¾oz Cornish
sea salt
1 tbsp
sesame oil
25g/1oz
rice wine
vinegar
20g/¾oz
honey
½ tsp dark
soy sauce
3 tbsp
olive oil
Meat, fish and poultry
8 large
prawns
, heads on, shells on, de-veined
Other
½ fresh green jalapeño, chopped
250ml/9fl oz
orange juice
Back to recipe
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