For the pink pickled onions

1 red onions, finely sliced

1 tsp dried oregano

50 whole black peppercorns

juice 2 limes

juice 1 orange

1 tsp salt

150g tinned corn, drained


6 king prawns, peeled, but tail piece left on

150g cornflour

oil to fry (wok)

2 cloves sliced garlic

1 very finely diced shallot

1 sliced red chillies

3 sliced spring onions

zest and juice 1 lime

Spice salt mix

2 tsp smoked paprika

1 tsp salt

1 tsp garlic powder

1 tsp cracked black pepper

1 tsp sugar

1 tsp cayenne

1 tsp dried oregano

1 tsp dried thyme

To serve

Sour cream, Handful watercress, Lime slices


1. Pickle onions - Blanch the onions for a count of 10 seconds, refresh in ice cold water, drain, pat dry put in a bowl

2. Add everything else, stir well, cover and leave for 24 hours

3. Corn – dry fry in a hot pan, til charred, remove

4. Dip the prawns in flour fry in a wok for 2 minutes, drain

5. In the same pan, fry the garlic, chilli, onion, shallot for 2 minutes

6. Add the prawns and toss in a few sprinkles of the salt mix

7. Arrange watercress on a small oval dish, top with shrimp and pickled onions.

8. Sour cream and lime drizzled over