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PEPPERCORN, SALT & LIME

MARINADES

I first had this barbecue dressing in Vietnam, where they served freshly grilled prawns in the shell with a dipping bowl of this incredible mixture alongside; I give you my version below. It’s very simple and very effective – do use really good, freshly ground black peppercorns, or try a variation with Sichuan peppercorns. This will make enough for about 400g of meat, fish or veg.

2 tbsp black peppercorns

1½ tsp sea salt flakes

1 lime, juice only (make sure it’s a juicy lime)

1 tbsp olive oil

Use your pepper grinder or a pestle and mortar to coarsely grind the black peppercorns – I know it’s time-consuming, but this is the essence of the marinade. (Under no circumstances use ready-ground black pepper – it will make your dish taste of dust.)

Stir the freshly ground pepper with the sea salt, lime juice and olive oil. Now, if you’re using this as a dipping sauce for grilled prawns or fish, pop most of it into a few little bowls, and once your prawns/fish cubes are barbecued (see here and here), tip them into the mixing bowl with the remaining black pepper dressing. Give them a quick toss, then serve immediately with the little bowls of extra dressing and plenty of paper towels for people to discard their prawn shells and clean up.

If you’re using this as a pre-cooking marinade, dunk your meat or vegetables into the marinade, then cover, refrigerate and leave to marinate for a couple of hours to overnight before barbecuing.

WORKS WELL WITH

Prawns (see here)

Halloumi (see here)

Chicken (see here)

Salmon (see here)

Beef (see here)

Tofu (see here)

Paneer (see here)