Furikake is something usually just scattered over rice, but here Adam uses it to season fresh prawns for a really fragrant spice.






Skill level

Average: 4.8 (2 votes)


  • 500 g raw prawns, shelled, intestinal tract removed, tails left intact, shells reserved
  • 125 ml (½ cup) canola oil
  • salt, to season
  • lime wedges, to serve

Chilli prawn furikake

  • 2 tbsp dried shrimp
  • 1 tsp Sichuan peppercorns
  • ¼ tsp black peppercorns
  • ¼ tsp salt
  • 1 tbsp shiokombu
  • 1 tbsp Korean chilli powder
  • ½ tsp toasted sesame seeds
  • pinch sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Serves 4 as a canape

  1. Preheat a chargrill pan or barbecue to high.
  2. Place the reserved prawn shells and the oil in a frying pan and heat until the oil is fragrant and the prawn shells are toasted. Strain the shells and reserve the oil.
  3. Meanwhile, for the furikake, place the dried shrimp, Sichuan peppercorns, black peppercorns and the salt in a dry saucepan and toast over medium heat until the shrimp are fragrant. Transfer to a spice grinder along with the shiokombu and grind into a coarse powder. Stir through the remaining ingredients.
  4. Thread the prawns onto bamboo skewers and grill, basting with the prawn oil and lightly seasoning with salt as they cook. Place on a large serving platter and brush with a little more prawn oil. Scatter with the chilli prawn furikake and serve with lime wedges.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.