Flavoured with lemon, chilli, garlic and paprika, these spicy prawns pack a serious punch. Add to flatbread with peppers, sour cream and lettuce
Prep:15 mins
Serves 4
150ml pot soured creamjuice 1 lemonsmall pack mint, finely chopped300g peeled raw king prawns4 tsp vegetable oil3 large garlic cloves, crushed1 bird’s-eye chilli, finely chopped (deseeded if you don’t like it too hot)1 tsp paprika4 large flatbreads3 red peppers, deseeded and thinly sliced3 Little Gem lettuces, shredded
STEP 1Heat oven to 160C/140C fan/gas 3. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.STEP 2Heat a griddle pan on a medium- high heat. Toss the peppers in the remaining 2 tsp oil, season and cook on the griddle for 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the peppers to an ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the griddle pan and cook for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce, peppers and soured cream.
