Salt & Pepper Prawns with Tomato Salad

Salt & Pepper Prawns with Tomato Salad
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Salt & Pepper Prawns with Tomato Salad calories by ingredient
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Number of Servings: 3


    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. (Donít leave them sitting for too long like this or they will get soggy and wonít 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.

TAGS:  Fish | Lunch | Fish Lunch |

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