Salt & Pepper Prawns with Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
4 tbsp cornflour2 tbsp sea salt2 tsp freshly ground white (or black) Pepper20 large raw Prawns, peeled and deveined, tails intact (if preferred)1 red chilli, deseeded and slicedlemon wedges, to serveTomato salad;4 Tomatoes, chopped2 Spring onions1 tsp Sesame oil1 red chilli, finely chopped (deseeded for less heat, if preferred)1 tsp sea salt
Heat the Oven to 200C.
For the tomato salad: put the tomatoes into a bowl and mash lightly with a fork to release the juices.
Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.
Combine the cornflour, salt and pepper in a medium bowl.
Add the prawns and toss to dust with the seasoned cornflour mixture. Shake off the excess and set aside on a tray. (Don’t leave them sitting for too long like this or they will get soggy and won’t be as crunchy and delicious as they should be.)
Place the prawns in a single layer on a baking sheet, scatter the chopped chilli onto the tray and then place into the pre-heated oven for about 5 - 10 mins until they are cooked through and crispy.
Arrange the prawns on a warm serving platter, top with roasted chilli and serve with tomato salad and lemon wedges on the side.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
For the tomato salad: put the tomatoes into a bowl and mash lightly with a fork to release the juices.
Add the rest of the ingredients. Toss to combine and let sit for 5 minutes before serving.
Combine the cornflour, salt and pepper in a medium bowl.
Add the prawns and toss to dust with the seasoned cornflour mixture. Shake off the excess and set aside on a tray. (Don’t leave them sitting for too long like this or they will get soggy and won’t be as crunchy and delicious as they should be.)
Place the prawns in a single layer on a baking sheet, scatter the chopped chilli onto the tray and then place into the pre-heated oven for about 5 - 10 mins until they are cooked through and crispy.
Arrange the prawns on a warm serving platter, top with roasted chilli and serve with tomato salad and lemon wedges on the side.
Number of Servings: 3
Recipe submitted by SparkPeople user CHEEKYCHOOK.
Nutritional Info Amount Per Serving
- Calories: 192.9
- Total Fat: 3.0 g
- Cholesterol: 74.5 mg
- Sodium: 5,517.7 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 2.7 g
- Protein: 12.2 g
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