serves
4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Party Plate
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 500 g raw prawns, shelled, intestinal tract removed, tails left intact, shells reserved
- 125 ml (½ cup) canola oil
- salt, to season
- lime wedges, to serve
Chilli prawn furikake
- 2 tbsp dried shrimp
- 1 tsp Sichuan peppercorns
- ¼ tsp black peppercorns
- ¼ tsp salt
- 1 tbsp shiokombu
- 1 tbsp Korean chilli powder
- ½ tsp toasted sesame seeds
- pinch sugar
Serves 4 as a canape
Instructions
- Preheat a chargrill pan or barbecue to high.
- Place the reserved prawn shells and the oil in a frying pan and heat until the oil is fragrant and the prawn shells are toasted. Strain the shells and reserve the oil.
- Meanwhile, for the furikake, place the dried shrimp, Sichuan peppercorns, black peppercorns and the salt in a dry saucepan and toast over medium heat until the shrimp are fragrant. Transfer to a spice grinder along with the shiokombu and grind into a coarse powder. Stir through the remaining ingredients.
- Thread the prawns onto bamboo skewers and grill, basting with the prawn oil and lightly seasoning with salt as they cook. Place on a large serving platter and brush with a little more prawn oil. Scatter with the chilli prawn furikake and serve with lime wedges.
Photography by Adam Liaw.
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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.
Stream free On Demand
Party Plate
