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    Tiger Prawn Skewers with Pink Peppercorns

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    Tiger Prawn Skewers with Pink Peppercorns

    Pink peppercorns aren't as fiery as the black variety, but they still pack a punch. Try this zingy marinade for a great starter or canapé.

    • Preparation time: 15 minutes
    • Cooking time: 4 minutes to 6 minutes
    • Total time: 19 minutes to 21 minutes 25 minutes

    Serves: 4

    Ingredients

    • 1 sprig fresh rosemary, leaves removed and finely chopped
    • 2 tsp Waitrose Cooks' Ingredients Pink Peppercorns, rinsed, drained and finely chopped
    • Finely grated zest and juice of 1 unwaxed lemon
    • 2 tsp olive oil
    • ¼ tsp Maldon Sea Salt
    • 24 (about 250g) Madagascan Raw, Peeled Tiger Prawns (from the fish counter)
    • 2 tbsp Total Greek Yoghurt

    Method

    1. Set aside 8 small bamboo or metal skewers (if using bamboo skewers, soak them in water for 20 minutes before you begin). Place the rosemary and peppercorns in a bowl with the lemon zest (reserve a small pinch for garnishing later) and 2 tsp of juice (reserve the rest for later), the olive oil and salt. Mix well.
    2. Add the prawns to the peppercorn mixture and toss gently to coat. Thread 3 prawns onto each skewer (or see Cook's tip for an alternative option).
    3. Warm a griddle or frying pan until very hot. Add the skewers and cook for 1-2 minutes on each side or until the prawns are opaque and pink, adding the remaining marinade for the last minute.
    4. Mix the yogurt, 1 tbsp of cold water and 1 tbsp of the remaining lemon juice together in a bowl. Serve the hot skewers with sprigs of watercress, and the yogurt dressing garnished with a sprinkling of the remaining lemon zest.

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    Cook's tips

    For great canapés, thread single prawns onto skewers and serve with the yogurt dressing on the side as a dip.

    Drinks recommendation

    As it's Christmas, why not treat yourself to Sparkling Chardonnay, from Chile. It's a lovely crisp, sparkling wine that's superb value and perfect served as an apéritif.

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