Salt & Pepper Prawns with Tomato Salad

4 tbsp cornflour
2 tbsp sea salt
2 tsp freshly ground white (or black) Pepper
20 large raw Prawns, peeled and deveined, tails intact (if preferred)
1 red chilli, deseeded and sliced
lemon wedges, to serve

Tomato salad;

4 Tomatoes, chopped
2 Spring onions
1 tsp Sesame oil
1 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.