serves
4
prep
10 minutes
cook
2:05 hours
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
2:05
hours
difficulty
Easy
level
Ingredients
- 12 extra-large Australian prawns, shell-on
- Olive oil, for drizzling
- 1 avocado, to serve
- Butter lettuce leaves, to serve
For the lemon pepper seasoning (makes extra)
- 2 lemons
- 1 tbsp black peppercorns
- ½ tsp fennel seeds
- ¼ tsp coriander seeds
- 2 tsp salt
Instructions
- Preheat the oven to 80˚C. Use a sharp knife to peel the zest from the lemons (reserving the peeled lemons), then place on a baking tray with the peppercorns, fennel seeds, coriander seeds and salt. Bake in the oven for 2 hours until the lemon is dry. Transfer the mixture to a spice grinder and blitz to a coarse powder.
- Use a small, sharp paring knife to split the prawns down the back (not cutting all the way through), then gently remove the prawn intestine. Place the prawns into a medium bowl, then drizzle with a little olive oil and sprinkle with some of the lemon pepper seasoning. Mix to combine, then heat a chargrill pan or barbecue over medium heat. Grill the prawns for 2-3 minutes each side, or until just cooked through, then transfer to a serving plate.
- Place the remaining lemon pepper seasoning in a small bowl, then squeeze over the juice of ½ a reserved lemon, mixing to combine to a dipping sauce. Thinly slice the avocado. To eat, remove the meat from the prawns and dip in the dipping sauce. Tuck into a lettuce leaf with an avocado slice and serve.
Photography by Jiwon Kim.
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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.
