Barbecue nori prawns with lemon soy

all details

Nothing says casual entertaining like a pile of prawns. If you're holding an alfresco gathering, get the barbie going and the rest is easy. Soak the wooden skewers first to prevent them burning on the barbecue.

Barbecue nori prawns with lemon soy
Photo: MARINA OLIPHANT

Ingredients

  • 12 green raw prawns, peeled, with tails left on
  • 2 sheets of nori seaweed
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp togarashi
  • ½ tsp sea salt, crushed
  • 3 tbsp soy sauce
  • 1 tbsp lemon juice
  • 1 lemon, quartered

Method

Heat the barbecue or grill. Thread each prawn on to a skewer from tail to top so it lies straight.

Cut nori into strips three centimetres wide and eight centimetres long and wrap around the waist of each prawn, moistening the end and pressing firmly to make it stick.

Mix sesame oil and olive oil and brush over prawns and nori. Dust prawns with togarashi and salt and grill for three minutes on one side and one minute on the other until pink.

Mix soy sauce and lemon juice. Serve prawns with lemon wedges and lemon soy for dipping.

Note.Togarashi is a Japanese mix of dried chilli, sansho pepper, sesame seeds and seaweed. You can substitute with a mix of dried chilli, pepper and crushed sesame seeds.

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  • Main Ingredients - Shellfish
  • Course - Finger-food

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Great recipe thanks - but it's only a myth that these were sent to troops in World War 1. The ... Read more

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I doubt Brigitte cooked this recipe before it was printed.
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Great recipe thanks - but it's only a myth that these were sent to troops in World War 1. The ... Read more

Commenter
MsDuffy
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I doubt Brigitte cooked this recipe before it was printed.
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