Five-spice prawn cutlets

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 750g prawns, peeled, deveined, tails intact

    1 tsp five-spice powder

    ½ tsp chilli powder

    ½ tsp sea salt flakes

    ½ tsp ground white pepper

    ½ iceberg lettuce, shredded

    1 Lebanese cucumber, halved lengthways, thinly sliced diagonally

    1/4 cup fresh coriander leaves

    Lemon soy dressing

    2 tbsp soy sauce

    2 tbsp lemon juice

    1 ½ tbsp caster sugar


  • Using a small, sharp knife, cut each prawn lengthways down centre, without cutting right through. Open out to lay flat.

    Preheat a lightly oiled barbecue or char-grill on high. In a medium bowl, combine five-spice, chilli, salt and pepper. Add prawns and toss to coat. Spray prawns with cooking oil spray and cook for 2-3 mins each side until just cooked through.

    For the lemon soy dressing: In a small jug, whisk all ingredients together.

    Toss lettuce, cucumber and coriander. Top with prawns and drizzle with lemon soy dressing.