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Salt and pepper prawns
Salt and pepper prawns
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Create perfect prawns effortlessly with this fast and simple recipe.
Ingredients:
  • 20.00 gm rice flour
  • 2.40 gm sea salt flakes
  • 1/2 tsp ground white pepper
  • 1/2 tsp Chinese five spice
  • 1 birdseye chilli, seeded, finely chopped
  • 1.5kg green prawns
  • 120g baby rocket leaves
  • 2 baby fennel, thinly shaved, fronds reserved
  • 1 avocado, stone removed, peeled, thinly sliced
  • 20.00 ml mirin
  • 21.00 gm light soy sauce
  • 2 tsp sesame oil
Instructions:
  • Preheat a barbecue grill or chargrill on medium heat. In a large bowl, mix together rice flour, salt, pepper, five spice, and chili. Peel the prawns by twisting off the head, pulling the legs, and removing the body shell, keeping the tail on.
  • Lay the prawns on a clean work surface. Starting from the tail, make a shallow cut along the back of each prawn to expose the vein. Remove and discard the vein using your fingers. Then, cut a bit deeper along the back of the prawn without cutting all the way through. Gently open the prawn flat. Repeat with the rest of the prawns.
  • Coat prawns in the spice mix and grill in batches for 3 minutes, turning once they change color. Transfer to a plate. Mix salad ingredients and divide among plates. Blend dressing ingredients, then drizzle over salad. Serve topped with prawns.

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