There’s no need to salt the prawns in this dish as they will absorb salt from the slab as they cook
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 564 |
| Fat | 30.1g |
| Saturates | 0.5g |
| Protein | 36.8g |
| Carbs | 34.4g |
| Sugars | 0.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Place a pan over a high heat. Toast the peppercorns and coriander in the pan for 2-3 minutes or until fragrant. Place in a pestle and mortar with the salt and lightly crush.
2
Finely chop the spring onions, ginger and garlic.
3
Place the prawns in a large bowl along with the other ingredients and combine. Toss well to coat.
4
Preheat a wood-fired barbecue or gas grill to a medium-high heat.
5
Place the salt slab on the side of the fire and gradually heat it up with the coals – this will stop it from cracking.
6
Once the slab is hot, arrange the prawns on top and cook for 3-4 minutes per side.
7
Serve the prawns on the salt slab for the best effect.
