Prawns in Adobo

Ingredients for Prawns in Adobo

• 6 dried ancho chillies, stemmed

• 4 garlic cloves

• 60ml apple cider vinegar

• 2 teaspoons kosher salt plus more for seasoning

• 1/2 teaspoons dried oregano, preferably Mexican

• 1/2 teaspoons ground cumin

• 1/2 teaspoons sugar

• 900g small or medium uncooked prawns, preferably wild American, peeled, deveined, cut into 1/4" pieces

• Ingredient info: Dried ancho chillies are available at specialty foods stores, Latin markets, and some supermarkets.

How to make Prawns in Adobo

Heat a large dry cast-iron skillet over medium-high heat. Add chillies; toast, turning often, until just fragrant, about 1 minute. Let cool.

Using kitchen scissors and working over a medium bowl, cut chillies into 1" rings, reserving seeds. Cover chillies with 120ml hot water; let soak, stirring occasionally, for 10 minutes.

Transfer chillies with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add prawns and toss until evenly coated.

Preheat grill. Place prawns on a rimmed baking sheet in an even layer. Grill, watching closely and stirring halfway through, until prawns are just cooked through and are browned in spots, 4-5 minutes. Season with salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.