Cooking instructions

1. Using a pestle and mortar, grind the peppercorns and salt into a coarse powder.
2. Put the lime zest and juice into a large bowl, then stir in the olive oil and pink pepper mixture.
3. Add the prawns and, using clean hands, toss gently until they are well coated.
4. Mix the mayonnaise and lime juice together in a small bowl.
5. Place a large, non-stick frying pan over a medium–high heat and, when very hot, add the prawns. Cook for 2–3 minutes, stirring regularly, until all the prawns are pink and cooked through.
6. Tip the prawns onto a platter, sprinkle with the coriander and serve immediately with the lime mayonnaise and a big green salad.

Tips: Pink peppercorns aren’t technically peppercorns at all; they’re actually a type of berry, but they have a peppery taste and aroma, and, although a bit milder, can be used in many of the same dishes as regular pepper.

GORDON RAMSAY QUICK & DELICIOUS by Gordon Ramsay
Hodder & Stoughton 2019
Photography copyright © Louise Hagger 2019