Ingredients
- Szechuan peppercorns 1 tbsp
- SpinneysFOOD Coriander Seeds 2 tbsp
- SpinneysFOOD Fine Sea Salt 1 tsp
- SpinneysFOOD Spring Onions 3
- Ginger 3cm piece
- Garlic 5 cloves
- Prawns 1kg, deveined
- Sesame oil 1 tbsp
- Rice vinegar 2 tbsp
Equipment
- Large Himalayan salt slab 1 (available from health shops)
Nutrition (Per serving)
- Calories 564
- Fat 30.1g
- Saturates 0.5g
- Protein 36.8g
- Carbs 34.4g
- Sugars 0.3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Salt-slab prawns with Szechuan peppercorns
Asian 15 Mins Prep · 30 Mins Cook
- Place a pan over a high heat. Toast the peppercorns and coriander in the pan for 2-3 minutes or until fragrant. Place in a pestle and mortar with the salt and lightly crush.
- Finely chop the spring onions, ginger and garlic.
- Place the prawns in a large bowl along with the other ingredients and combine. Toss well to coat.
- Preheat a wood-fired barbecue or gas grill to a medium-high heat.
- Place the salt slab on the side of the fire and gradually heat it up with the coals – this will stop it from cracking.
- Once the slab is hot, arrange the prawns on top and cook for 3-4 minutes per side.
- Serve the prawns on the salt slab for the best effect.