Kathy Paterson Prawns with Ottolenghi Preserved Lemon Marinade

The marinade elevates but doesn’t overwhelm giving a salty-sour-sweet balance to the prawns. Serves 4 as a starter

INGREDIENTS

400g Australian raw prawn cutlets, thawed 
1 bottle Ottolenghi Preserved Lemon Marinade
50g butter
1 tablespoon capers, drained from brine
1 juicy lemon
2-3 sprigs fresh dill, roughly chopped 

METHOD

Dry the prawns well with kitchen paper. Put in a bowl and add one-two tablespoons of the marinade. The prawns should be lightly coated in marinade.

Heat a frying pan over medium-high heat. Add half the butter and allow to melt and sizzle. Add the prawns and cook, turning to colour lightly on both sides. Cook until the prawns just turn pink. (You can cook the prawns in batches to prevent overcrowding in the pan and overcooking).

Put the prawns in a shallow serving dish. Add the remaining butter to the pan and allow to and melt and sizzle. Add the capers and squeeze in some lemon juice, add a little salt and taste. Add more lemon juice, if needed for that citrus hit.

Pour over the prawns in their dish. Top with the dill.