Prawns in Achiote Oil

Ingredients for Prawns in Achiote Oil

• 60ml peanut or vegetable oil

• 2 tablespoons achiote (annatto) seeds

• 2 tablespoons unsalted butter

• 1–2 Thai chillies, with seeds, thinly sliced

• 4 garlic cloves, finely chopped

• 2 tablespoons fresh calamansi or lime juice

• 1 tablespoon reduced-sodium soy sauce

• 575g large prawns, peeled, deveined

• Kosher salt, freshly ground pepper

• 2 spring onions, thinly sliced

• Toasted country-style bread (for serving)

Cook oil and achiote seeds in a small saucepan over medium-low heat until oil turns dark red, about 5 minutes. Strain into a jar and let cool.

DO AHEAD: Achiote oil can be made 1 week ahead. Cover and chill.

Heat achiote oil and butter in a large skillet over medium heat. Add chillies, garlic, calamansi juice, and soy sauce and cook, stirring, until fragrant, about 30 seconds. Add prawns, season with salt and pepper, and cook, tossing often, until prawns are opaque throughout, about 4 minutes. Top with spring onions and serve with bread.

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.