Lemon pepper grilled prawns

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

1. 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.
2. 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.
3. 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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