Chilli and Lemon Prawns

This is a beautifully colourful dish to brighten up a cold evening. It is simple, but full of vibrant flavours.

Serves 2


  • 6 Large raw prawns
  • 1/2 Teaspoon of chilli powder
  • Juice of 1 lemon
  • 3 Large carrots
  • Large handful of kale
  • Watermelon radishes (you can also use a small turnip or a radish)
  • 1 Teaspoon of ground cumin
  • 300ml Vegetable oil
  • 1 tablespoon of rapeseed oil


  • Start by scrubbing your carrots and chopping 2 of them into bitesized chunks
  • Place them into a pan with the stock, cumin and a large pinch of salt
  • Bring to boil and simmer for 20-25 minutes util tender and starting to fall apart
  • Remove the carrots from the liquid and place into a blender with 1/2 the cooking liquid
  • Blend until smooth adding more of the cooking liquid if necessary, season to taste
  • As the carrots are cooking, chop the kale into small chunks and toss in a bowl with 1/2 the lemon juice, the rapeseed oil and a pinch of salt
  • Rub the marinade in thoroughly
  • Slice the carrot into thin ribbons using a peeler and combine with the kale
  • Slice the radish into thin circles
  • For the prawns, peel them, keeping the heads on
  • Sprinkle them with salt and the chilli powder
  • Preheat oil in a pan and fry the prawns for a few minutes until cooked and pink, drizzle with the remainder if the lemon juice
  • Arrange on the plate: start with the puree, top with salad and prawns