Prawns Grits, Pickled Jalapeño, Fried Egg

Ingredients for Prawns Grits, Pickled Jalapeño, Fried Egg

• 1 jalapeño, thinly sliced

• 180ml water

• 120ml distilled white vinegar

• 60ml sugar

• 1 teaspoon kosher salt

• 1.1kg peeled and cleaned large (16 to 20 count) prawns, thawed if frozen and tails removed (900g total without tails)

• 6 tablespoons unsalted butter

• 1 teaspoon kosher salt

• 1/8 teaspoons cayenne or to taste

• 400ml vegetable stock

• 240ml corn powder*

• 1 spring onion, white and light-green parts only, thinly sliced

• 1/4 teaspoons freshly ground black pepper

• 4 fried quail eggs (optional)

• Equipment: Meat grinder fitted with a fine (3/16-inch) die

How to make Prawns Grits, Pickled Jalapeño, Fried Egg

Place the jalapeño slices in a small heatproof bowl.

In a small saucepan, bring the water, vinegar, sugar, and salt to a boil. Pour over the jalapeño, cover, and let cool. Once the mixture is cool, cover the bowl with plastic wrap and refrigerate overnight.

Grind the prawns using a meat grinder fitted with a fine (3/16-inch) die.

Clean and dry the meat grinder and parts (you will need it again later).

In a large, deep sauté pan over moderate heat, melt 2 tablespoons butter until foamy. Add the ground prawns, along with 1/2 teaspoons salt and the cayenne, and cook, stirring constantly with a wooden spoon (the prawns will clump, but that is OK), until firm and crumbly, 7 to 8 minutes. Remove from the heat and use the meat grinder fitted with a fine (3/16-inch) die to grind the prawns 2 more times.

Return the prawns "grits" to the large, deep sauté pan, and add the vegetable stock, corn powder, and remaining 60ml butter. Place over moderate heat and cook, stirring occasionally, until slightly thickened and hot, 2 to 3 minutes. Stir in the remaining 1/2 teaspoons salt, along with the spring onion and pepper. Divide the prawns "grits" evenly among 4 shallow bowls, garnish with pickled jalapeño slices, and, if desired, top each with 1 fried egg.

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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.