Hand held salt and pepper prawns

Hand held salt and pepper prawns recipe

4 ratings

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  • Serves 4
  • 5 mins to prepare and 4 mins to cook
  • 214 calories / serving


  • 20 king prawns, peeled
  • 1tsp Maldon sea salt
  • 4tbsp corn flour
  • 2tsp rainbow pepper corns crushed
  • 1 star anise, seeds crushed tough bark discarded
  • 1 red chilli deseeded and finely chopped
  • 2tbsp sesame oil
  • 2tbsp soy sauce
  • 2tbsp rice wine vinegar
  • 1 clove of garlic crushed
  • 1tsp sugar

Each serving contains

  • Energy

  • Fat

    6g 9%
  • Saturates

    1g 9%
  • Sugars

    2g 2%
  • Salt

    2.1g 35%

of the reference intake
Carbohydrate 28g Protein 11.6g Fibre 0.1g


  1. Toss the prawns in the sesame oil and thread each prawn onto a skewer. Mix the crushed pepper corns, salt, star anise and chilli with the cornflour. On a flat plate roll each skewered prawn through the flour to coat. Brush the BBQ grill with a little oil, grill the prawns over hot coals for approx. 2 minutes each side until the prawns turn pink and crispy. Combine all the ingredients for the dipping sauce in a small bowl. Serve lime wedges and coriander.

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