Served with a tangy pineapple salsa, this dish is a fresh take on your classic salt and pepper prawns. Ready to plate in just 30 minutes, this dish makes for an easy starter or a light meal.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
800g green prawns, peeled leaving tail intact, deveined
1½ tsp sea salt flakes
½ tsp coarsely ground black pepper
¼ tsp Chinese five spice
Pinch ground white pepper
1 tsp sesame oil
½ ripe pineapple, cored, peeled, finely chopped
1 long red chilli, seeded, finely chopped
⅓ cup coarsely chopped coriander
1 tbs lime juice
1 avocado, stoned, peeled, finely chopped
Lime zest, to serve
Lime wedges (optional), to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place prawns in a large bowl. Add salt, black pepper, five spice, white pepper and sesame oil. Toss to combine.
Step 2
Heat a large frying pan over high heat. Cook prawns, in batches, for 2 mins each side or until prawns curl and change colour. Transfer to a serving platter.
Step 3
Combine the pineapple, chilli, coriander and lime juice in a medium bowl. Toss to combine. Add the avocado and gently toss to combine.
Step 4
Top prawns with salsa and sprinkle with lime zest. Serve immediately with lime wedges, if desired.
