150 ml pot soured cream
1 juice lemon
small packet mint finely chopped
300 g peeled raw king prawns
4 tsp vegetable oil
3 large garlic cloves, crushed
1 bird's eye chilli, finely chopped (deseeded if you don’t like it too hot)
1 tsp paprika
4 large flatbreads
3 red capsicums, deseeded and thinly sliced
3 Little Gem lettuces, shredded
- Heat oven to 160C/140C fan. Mix the soured cream with 1 tbsp lemon juice, the mint and seasoning, cover and put in the fridge. Toss the prawns in 2 tsp oil, 1 tbsp lemon juice, the garlic, chilli, paprika and seasoning. Cover and put to one side. Wrap the breads in foil and put in the oven to warm.
- Heat a chargrill pan on a medium high heat. Toss the capsicums in the remaining 2 tsp oil, season and cook for 5-10 mins until charred and softened (you may need to do this in two batches). Transfer the capsicums to an ovenproof dish, cover with foil and put in the oven to keep warm. Add the prawns to the chargrill pan and cook for 2-3 mins each side until pink, cooked through and lightly charred. Serve with the warm wraps, lettuce, capsicums and soured cream.