3green chilies split through the middle and deseeded
8bay leaves
½cupsugar
500mlbrown vinegar
5onionssliced into rings
salt to taste
1 ½cupcorn flour (mazeina)
500gfrozen prawnscooked and peeled
salt and freshly ground black pepper to taste
oil to shallow fry
Instructions
Add all the spices and chilies to a large pot along with the bay leaves and vinegar. Place over medium heat and gently simmer.
Separate the onion rings and add them to the pickling liquid. Cook for 20 minutes, allowing the flavours to marry and the onions to cook until soft and translucent.
While the pickle is cooking, prepare the prawns.
Dry the prawns with a paper towel.
Dust the prawns with corn flour, coating them well. Carefully place just enough prawns in the oil and fry for 2 minutes or until the corn flour forms a crust and just begins to brown. Turnover and cook the other side for another 2 minutes. Remove from the oil and place on absorbent kitchen paper. Repeat this process with the remaining prawns.
At this point, the onions and pickle should be ready. Add a little of the pickling liquid to the corn flour in a separate bowl and mix. Add this to the pickling liquid to thicken it slightly, which will help it coat the battered prawns. Add salt and pepper to taste.
Add the prawns to the pickle and gently fold through to combine. Scoop into a large serving dish and allow to cool before serving.