Recipe of the Month - February This recipe was featured in our February edition of The Hot Line, our world-renowned often imitated , never duplicated monthly newsletter.
Citrusy Salt Plate Prawns
This recipe is stupid easy. While your salt block preheats, you prepare the prawns and drink a beer (best recipe ever?). When it comes time to eat ‘em, drizzle the prawns with a bit of butter for an extra-tasty bite.
- 6 large tiger prawns, shell on
- Zest of 1 large orange
- Juice of 1 lime
- Juice of 1 lemon
- ½ teaspoon hot chili flakes (optional, but... don’t be a baby.)
Step 1: Preheat the salt plate. Put it straight on the grill (or on a holder, as pictured) and turn the barbecue on to the lowest heat. Close the lid and let it preheat for about 30-40 minutes, gradually increasing the heat to medium.
Step 2: Set your timer and wait for the plate to heat up on your grill...
.. Drink a beer. Maybe two. This plate is going to take a while to heat up so you might as well hydrate now
Step 3: Assemble your ingredients.
Step 4: Zest that orange, zest it good!
Step 5: Combine the orange zest, lime and lemon juice, and hot chili flakes in a small bowl.
Step 6: Place the prawns in a small, deep dish. Or a bowl. Or whatever.
Step 7: Pour the citrus mixture over top of the prawns, and then flip them to coat.
Cover and throw ‘em in the fridge until the salt plate is fully heated.
Step 8: Place the prawns on the preheated plate, leaving any excess liquid in the dish.
Step 9: Cook prawns for a few minutes on each side, and remove as soon as they’re pink and opaque.
Step 10: Eat up!