Tasty recipes & amazing ideas
Salt and pepper prawns with sweet potato wedges
The homemade chilli sauce is the key to this recipe. If you like, swap the prawns for veggies or halloumi.
Serves 4• Prep 30 mins• Cook 50 mins
4 small sweet potatoes (about 800g)
2tbsp olive oil
24-28 large, peeled raw prawns
2tsp sea salt
2tsp freshly ground white pepper
1tsp Chinese 5 spice
1tsp caster sugar
200g cornflour
For the sweet chilli jam:
8 large red chillies, seeded and chopped
6 garlic cloves, chopped
2tsp grated root ginger
150ml rice wine vinegar
150g granulated sugar
Vegetable oil, for frying
Mayonnaise, and Asian salad leaves and herbs, to serve
1 Make the sweet chilli jam ahead of time. Put the chillies, garlic and ginger in a food processor, blend to a rough paste and transfer to a saucepan. Add the vinegar, sugar and 1tsp salt, bring to the boil and simmer gently for 10-15 mins until thickened. Cool completely, bottle and store in the fridge. Use as required (this can be made several days ahead).
Heat the oven to 180C Fan/Gas 6 and line a large baking tray with baking paper. Scrub the sweet potatoes and pat dry. Cut into wedges and spread out onto the prepared baking tray. Add the oil, some salt and pepper and stir well to coat. Roast for 45-50
