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Salt and chilli prawns
This recipe comes from the Our House bonus magazine — attached to the November 2001 issue of House and Garden. In this great bonus issue there are sixty quick and easy recipes, plus 25 fun things to do to make this summer really special.
Food contributors: Jan Nash, Vicki Liley, ACP Books.
ingredients
36 large green king prawns (uncooked)
15g chilli powder
100g Horizon Native Lemon Myrtle Salt (available from supermarkets and delis)
Olive oil for brushing
method
- With a pair of fine scissors, cut down the back of the prawn shells and take out the veins. Wash the prawns thoroughly and dry with paper towel.
- Mix the chilli powder and salt. Brush the prawns with olive oil and sprinkle with the Native Lemon Myrtle Salt on both sides.
- Place the prawns on the flat-grill part of the barbecue over a medium heat. Turn, half way through cooking.
- To serve, arrange in a pile on a plate.
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