Ingredients:

  • 1 lb (450 g) large prawns, peeled and deveined
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon (5 g) red chili flakes
  • 1 teaspoon (5 g) smoked paprika
  • 1 teaspoon (5 g) garlic powder
  • Salt and pepper, to taste
  • 3 tablespoons (45 mL) pickle juice
  • 1 tablespoon (15 g) finely chopped dill pickles
  • 1 teaspoon (5 g) Dijon mustard
  • 1 teaspoon (5 g) lemon zest
  • 1 tablespoon (15 g) fresh dill, chopped
  • 1 teaspoon (5 g) sugar (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, red chili flakes, smoked paprika, garlic powder, salt, and pepper. Add prawns and toss to coat evenly. Let marinate for 10 minutes.
  2. In a separate bowl, whisk together pickle juice, chopped dill pickles, Dijon mustard, lemon zest, fresh dill, and optional sugar until well combined.
  3. Heat a large sauté pan over medium-high heat. Add marinated prawns in a single layer. Cook for 2-3 minutes until they turn pink and opaque. Flip prawns and cook for another 2-3 minutes.
  4. Remove the prawns from heat and drizzle the Tangy Pickle Flavor Mix over them, tossing gently to coat. Serve immediately, garnished with additional dill if desired.