Paul Ainsworth served up tasty sea salt and pink pepper prawns with green jalapeno and ginger dipping sauce on Saturday Kitchen.

The ingredients for the salt and pepper mix are: 2 tbsp pink peppercorns, 1 tbsp white peppercorns, 1 tbsp black peppercorns, 6 whole allspice berries and 50g Cornish sea salt.

For the dipping sauce: 1 tbsp sesame oil, 1 shallot, diced, 1 garlic clove, finely grated, ½ fresh green jalapeño, diced, 20g pickled ginger, diced, 25g rice wine vinegar, 20g honey, 30g sweet chilli sauce, ½ tsp dark soy sauce and 250ml orange juice.

For the prawns: 3 tbsp olive oil, 8 large prawns, heads on, shells on, de-veined, 1 lemon, finely grated, 1 lime, finely grated and 10g fresh coriander including the stalks, roughly chopped.

See more prawn recipes in the book titled: Prawn Recipes for Every Taste available from Amazon now.