Flavoured with lemon, chilli, garlic and paprika, these spicy prawns pack a serious punch.

Time: 40 minutes


  • 150 ml pot soured cream
  • 1 juice lemon
  • small packet mint finely chopped
  • 300 g peeled raw king prawns
  • 4 tsp vegetable oil
  • 3 large garlic cloves, crushed
  • 1 bird’s eye chilli, finely chopped (deseeded if you don’t like it too hot)
  • 1 tsp paprika
  • 4 large flatbreads
  • 3 red capsicums, deseeded and thinly sliced
  • 3 Little Gem lettuces, shredded


  • Heat oven to 160C/140C fan. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and
  • put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover
  • and put to one side. Wrap the breads in foil and put in the oven to warm.
  • Heat a chargrill pan on a medium high heat. Toss the capsicums in the remaining 2 tsp oil, season and cook for
  • 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the capsicums to an
  • ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the chargrill pan and cook
  • for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce,
  • capsicums and soured cream.