Butter Fried Salt and Pepper Prawns


  • 3 tsp sea salt
  • 3 tsp cracked black pepper
  • ¼ cup lemon pepper seasoning
  • 3 Tbsps lemon rind (finely grated)
  • 2 Tbsps dried onion flakes
  • 1kg large green prawns (shelled and deveined with tails left on)
  • ¼ cup peanut oil
  • 4 shallots (sliced)
  • 2 garlic cloves (crushed)
  • ¼ cup fish stock
  • 2 Tbsps sweet
  • chilli sauce



  1. Combine salt and pepper, lemon seasoning, lemon rind and onion flakes in a small bowl.
  2. Slice half way through each prawn from the back.
  3. Press prawns firmly into dry seasoning mixture, coating both sides.
  4. Place prawns on a tray and cover. Refrigerate for at least 1 hour.
  5. Heat 2 Tbsps of oil in a wok, stir-fry prawns, in batches until prawns have just changed colour.
  6. Put prawns aside and keep warm.
  7. Heat remaining oil in wok, stir-fry shallots and garlic, 1 minute.
  8. Add prawns and fish stock and chilli sauce, stir-fry tossing until mixture boils.
  9. Serve prawns with stir fried green vegetables if desired.




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