Al Pastor Prawns
Photography by Josh Griggs.
Traditionally used with pork, I love this zesty, bright orange marinade with fat, juicy prawns.
Serves: 4
INGREDIENTS
2 teaspoons red annatto (achiote)
¼–½ teaspoon chilli flakes
1 teaspoon ground cumin
zest 1 orange
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
2 tablespoons olive oil
2 cloves garlic, crushed
¼ cup crushed pineapple
sea salt and ground pepper
16 large peeled raw prawns, tail on
METHOD
Place all the ingredients, except the prawns, in a food processor and blend until smooth. Add the prawns and marinate for 1 hour.
Heat a sauté pan with a little oil and when hot cook the prawns for about 1–2 minutes each side. Serves 4 as a snack or use to top tostadas.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!