Best Salt Pepper Prawns With Lemon Grass Mayonnaise Recipes

Grilled Salt & Pepper Shrimp image

Provided by carmenskitchen

Categories < 30 Mins

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 8

4 lbs large shrimp, peeled and deveined with tails on
2 tablespoons fresh lime juice
1 tablespoon coarse salt
2 tablespoons of cracked black and white peppercorns
1 teaspoon cayenne pepper
1/2 teaspoon chili powder
splash dry vermouth
1/4 cup olive oil, plus extra for brushing

Steps:

Place shrimp in a colander, rinse in cold water and pat dry.
In a large bowl, combine shrimp, lime juice, salt, black, white and cayenne peppers and chili powder then toss to coat.
Add splash of vermouth and 1/4 cup of oil then toss to coat and refrigerate until ready to use.
Prepare a charcoal or gas grill for direct grilling over medium high heat.
Brush and oil the grill grate.
Working in batches, grill shrimp, turning once, until bright red and nicely charred, 2-3 minutes per side.
Transfer to platter and tent with aluminum foil.

Nutrition Facts : Calories 297.6, Fat 12.2, SaturatedFat 1.6, Cholesterol 382, Sodium 2882.7, Carbohydrate 3.5, Fiber 0.2, Sugar 0.1, Protein 41.4

Salt and Pepper Prawns image

Provided by Yorky1000

Categories < 15 Mins

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

4 tablespoons flour
2 teaspoons ground black pepper
2 teaspoons sea salt
500 g prawns, shelled and deveined
2 tablespoons oil

Steps:

Mix the flour, pepper and salt in a bowl. Add the prawns and toss well to ensure they are coated.
Heat the oil in a frying pan or wok and stir fry the prawns for around 4 minutes.
Serve hot on lettuce garnished with sliced chilis, spring onion and chopped coriander leaf.

Salt and Pepper Prawns with Lime and Chilli Dipping Sauce image

Provided by JustJanS

Categories Australian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon szechwan pepper
1 teaspoon black peppercorns
2 teaspoons flaked sea salt
2 tablespoons rice flour
750 g medium green king prawns, shelled and cleaned leaving tails intact
1/2 cup peanut oil
70 g brown sugar
1 tablespoon rice vinegar
1 clove garlic, crushed
1 small fresh red chile, finely chopped
1 tablespoon chopped coriander leaves
1/3 cup lime juice, plus wedges to serve

Steps:

For dipping sauce, combine sugar and vinegar in a small frying pan and stir over a low heat until sugar dissolves.
Cool, then add reamaining sauce ingredients.
Season to taste with salt and pepper.
Dry roast pepper and peppercorns in a small pan over low medium heat for 2 minutes or until fragrant, then cool.
Grind roasted peppers, salt and rice flour until coarsely ground.
Place prawns in bowl and sprinkle with pepper mixture to coat.
Heat oil in wok and fry prawns in batches for 2 minutes or until cooked through.
Drain on absorbent paper.
Serve prawns immediately with dipping sauce and lime wedges to the side.