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Garlic Salt & Pepper Prawns

"From Super Food Ideas Oct.'16"

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Prep Time: 10m

Cook Time: 10m

   

Servings: 4  

 
 
  • 5.0000

This is such a tasty recipe. I cooked the prawns in two batches for 2 minutes each batch, until the edges of the prawns started to turn pink and then returned them to the pan with the remaining ingredients as instructed for another 2 minutes. The.... Read more

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 2 tablespoons rice flour
  • 2 teaspoons ground peppercorn (dried, medley a mix of peppercorns)
  • 1 teaspoons sea salt
  • 600 grams raw shrimp (peeled prawns, tails intact)
  • 1/4 cup olive oil
  • 1 cup chopped fresh coriander leaves
  • 2 garlic cloves, finely chopped
  • 1 chilli pepper (long red, finely chopped)
  • 1 cup lemon juice
  • Lemon wedges, to serve
  • Warm pita bread, to serve
  • Iceberg lettuce wedges, to serve
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Combine flour, pepper and salt in a large snap-lock bag and add the prawns, seal bag and shake to coat prawns in flour mixture.

Step 2

Heat 1 tablespoon oil in a large frying pan over high heat and cook half the prawns, gently tossing, for 3 to 4 minutes or until just cooked through and then transfer to a bowl and repeat with 2 tablespoons or remaining oil and prawn mixture.

Step 3

Return prawns to pan and add coriander, garlic, chilli, lemon juice and remaining oil and cook, tossing gently for 2 minutes or until heated through.

Step 4

Serve prawns with warm pita, lettuce and lemon wedges.

  Nutritional Facts
 
 
  • Serving Size: 1 (239.6 g)
  • Calories 262.7
  • Total Fat - 15.4 g
  • Saturated Fat - 2.1 g
  • Cholesterol - 188.9 mg
  • Sodium - 1435.6 mg
  • Total Carbohydrate - 10.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 1.6 g
  • Protein - 21.9 g
  • Calcium - 109.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 39.5 mg
  • Thiamin - 0.1 mg
  Reviews
 
 
1 review

This is such a tasty recipe. I cooked the prawns in two batches for 2 minutes each batch, until the edges of the prawns started to turn pink and then returned them to the pan with the remaining ingredients as instructed for another 2 minutes. The prawns had a nice light crunch on the outside and very tender on the inside. I served the prawns with gluten free wraps instead of the pita and it made for a nice lunch :-)

 

Review by QueenBea