Traditionally used with pork, I love this zesty, bright orange marinade with fat, juicy prawns.
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
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.