Name: Salt and pepper butterflied prawns with mayonnaise
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 1.5kg green prawns, peeled leaving tail intact, deveined; 4.80 gm sea salt flakes; 1/2 tsp ground white pepper; 1/2 tsp ground Sichuan pepper; 1/4 tsp Chinese five-spice; 3 Lebanese cucumbers, thinly sliced into ribbons; 125.00 ml coriander leaves; 1 long red chilli, thinly sliced diagonally; 150g mayonnaise; Lime wedges, to serve

Salt and pepper butterflied prawns with mayonnaise

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Tasty butterflied prawns with zesty mayo by Taste and Paul Newman's Own.

Ingredients:

1.5kg green prawns, peeled leaving tail intact, deveined
4.80 gm sea salt flakes
1/2 tsp ground white pepper
1/2 tsp ground Sichuan pepper
1/4 tsp Chinese five-spice
3 Lebanese cucumbers, thinly sliced into ribbons
125.00 ml coriander leaves
1 long red chilli, thinly sliced diagonally
150g mayonnaise
Lime wedges, to serve

Instructions:

Butterfly each prawn using a small knife, being mindful not to cut all the way through. Transfer the prawns to a large bowl and drizzle with oil, then toss to coat.
In a small bowl, mix together the salt, peppers, and five spice. Sprinkle half of the salt mixture over the prawns and toss until well combined.
Heat up your barbecue or chargrill on high. Cook the prawns in batches, turning them for 2-3 minutes until they change color and curl. Place them on a plate and sprinkle with the remaining salt mixture.
Arrange the cucumber, coriander, and chili on a platter. Add prawns on top and serve with Paul Newman's Own Whole Egg Mayonnaise.

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