Char-grilled prawns with corn, pickled capsicum and flatbread

Char-grilled prawns with corn, pickled capsicum and flatbread

Created by Peter Bagi, Head Chef, Temperance Hotel.

Note: Recipe requires 3 days for pickling


3 Day(s)



For 3 people

  • 250 grams Unbleached bread flour
  • 0.5 teaspoon(s) Salt
  • 120 mL Warm water
  • 7 grams Fresh yeast
  • 0.5 teaspoon(s) Sugar
  • 1 tablespoon(s) Vegetable oil plus extra for rolling
  • 12 Large tiger prawns peeled and deveined
  • 1 Lemon, juice and zest
  • 5 Cloves of garlic crushed
  • 1 tablespoon(s) Smoked paprika (for prawns)
  • 1 cup(s) Vegetable oil to cover prawns
  • 250 mL Olive oil
  • 1 tablespoon(s) Smoked paprika (for caper oil)
  • 2 tablespoon(s) Lemon juice (for caper oil)
  • 2 tablespoon(s) Capers
  • 200 grams Baby capsicum
  • 300 mL Lager or pale ale
  • 300 mL White wine vinegar
  • 200 grams Sugar
  • 1 tablespoon(s) Coriander seeds
  • 1 tablespoon(s) Cumin seeds
  • 1 teaspoon(s) Mustard seeds
  • 1 teaspoon(s) Black peppercorn
  • 3 tablespoon(s) Hummus (per serve)
  • 1 Punnet Flowerdale Farm Baby Corn
  • 1 handful(s) Flower Farm Popcorn Shoots

Adjust Quantity


  1. Flatbread: Mix your flour and salt in a bowl. Dissolve the yeast and sugar in 60ml of warm water and leave it until it starts to foam. Pour the oil and your yeast mixture into the flour and mix until it comes together. Add as much of the additional water as needed to get a nice dough. Knead until it becomes springy and elastic. Drizzle the top of the dough with oil and cover your bowl with plastic wrap. Let it rise until it doubles in volume. Oil your work surface and turn the dough out. Divide into 40gr balls and roll them in oil, making sure they are coated all around. Rest them on your bench for 10-15 minutes. Oil your hands and flatten the dough balls with your fingertips until they are almost see-through. Heat up a griddle pan on the stove top. Lift the first flatbread and pop it on the hot griddle pan. Cook it for a minute or two then flip it and cook for further 10 seconds. Remove from the pan and repeat the process with the rest of your flatbreads.
  2. Prawn Marinade: Combine 12 large tiger prawns peeled and de-veined, the juice and zest of 1 lemon, 5 cloves of crushed garlic, a tbsp of smoked paprika and enough vegetable oil to cover prawns. Marinate prawns for at least 4hrs, ideally overnight.
  3. Paprika Caper Oil: Place 250ml of olive oil, 1 tbsp of smoked paprika, 2tbsp of lemon juice and 2tbsp of capers into food processor and blitz until capers are coarsely chopped.
  4. Beer Pickled Baby Capsicum: Make a small cut at the tip of your capsicums to prevent them from popping on the grill. Grill them for a minute on each side or until they are slightly charred. Place grilled capsicums into a heat proof plastic container or glass jar, making sure they fit nice and snug.
    Place lager or pale ale, white wine vinegar, sugar, coriander seeds, cumin seeds, mustard seeds and black peppercorns into a pot and bring to boil. Once boiling pour it over the capsicums and cover with baking paper making sure all capsicums are covered with the pickling liquid. Let them pickle in the fridge for at least 3 days.
  5. To Serve: Place your prawns and Flowerdale Farm baby corns on a preheated grill and grill them for 3-4 minutes, turning them half way through. Spread 3 tbsp of the hummus on your plate and place grilled prawns on top. Drizzle enough paprika caper oil on the top to coat the prawns. Arrange your charred baby corns and beer pickled capsicums on the plate and finish it by garnishing with Flowerdale Farm Popcorn Shoots. Serve with fresh flatbreads.