INGREDIENTS
5
jalapeños
200 milliliters
malt vinegar
100 milliliters
water
50 g
sugar
2
garlic cloves
1
sprig of oregano
salt
4
tiger prawns, large
300 milliliters
fish stock
salt
pepper
1/2
shallot
1
avocado
1
lime
50 milliliters
olive oil
salt
1/2
red onion
1
red chilli
1 handful
coriander
1 tbsp
sweetcorn kernels