Five-spice prawn cutlets
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.