Salt and pepper prawns
Entertaining is easy with these spicy prawns!
Raw peeled prawns
750 g, (Buy 1.5kg), peeled, deveined, butterflied
Chinese five spice
1 x 3 second spray(s)
- To butterfly the prawns, make a deep cut along the back of each prawn (being careful not to cut all the way through) and remove the vein. Open the prawn out and press lightly to flatten. Place in a large bowl with the oil and toss to coat.
- Combine the salt, pepper and five-spice powder in a small bowl. Stir and crush lightly to combine. Sprinkle over the prawns and toss to coat.
- Lightly spray a chargrill or barbecue with oil and heat on high. Chargrill the prawns for 3–4 minutes or until they curl and change colour. Transfer to a platter with a dipping bowl of the chilli jam.
SERVING SUGGESTION: Lemon wedges.