Name: Salt and pepper prawn skewers
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 2 teaspoon black peppercorns; 2 teaspoon szechwan peppercorns; 2 teaspoon sea salt; 18 large green prawns, peeled, deveined, tails intact; lime wedges, to serve

Salt and pepper prawn skewers

Serves 6

Prep

15M

Cook

Total

20M

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Ingredients

2 teaspoon black peppercorns

2 teaspoon szechwan peppercorns

2 teaspoon sea salt

18 large green prawns, peeled, deveined, tails intact

lime wedges, to serve

Method

1.Place peppercorns in a small frying pan over medium heat. Cook for 1 minute, or until fragrant. Pour into a mortar and pestle with salt, and grind to a fine powder. Pour onto a plate and set aside.

2.Thread a prawn onto each skewer, tail end first, and roll in pepper mixture to coat. Preheat barbecue plate or char-grill pan to high.

3.Cook the prawn skewers for 1-2 minutes each side, until prawns are pink and cooked through. Serve the prawn skewers with a squeeze of lime juice.

It is important not to overcook the prawns as they will become tough. Try this with pieces of squid or mixed seafood skewers. An aioli would make a delicious dipping sauce. You will need 18 bamboo skewers, soaked in cold water, for this recipe.
Note

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