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Outback Prawns

Bromwyn's Entree, Series 3 Come Dine with Me Australia.


  • 24 Green/uncooked prawns with tails removed and deveined

  • 1 cup shredded coconut

  • 3 x tablespoons outback spice blend (I used screaming seeds brand)

  • 2 cups of gluten free rice flour (I used Mackenzie brand)

  • 3 teaspoons of rising agent (I used baking powder)

  • Approx one cup of soda water

  • ¾ cup of olive oil

  • ½ cup of balsamic vinegar

  • Honey and lemon juice to taste

  • Mixed Salad leaves

  • Avocado

  • Red onion

  • Deep Fryer/wok with clean Oil


  • 1.

    Make batter for prawns by mixing rice flour, soda water, salt and pepper, and spice blend in a bowl until it forms a batter. Let the mixture rest. Add shredded coconut.

  • 2.

    Dip prawns in gluten free cornflour, then into the batter.

  • 3.

    Add prawns into hot oil and cook until golden brown. Drain on paper towel.

  • 4.

    Make simple salad by mixing washed lettuce leaves, onion and avocado. Arrange on plate.

  • 5.

    Make vinaigrette by mixing oil, balsamic vinegar, a little honey and lemon juice together.

  • 6.

    To serve, place prawns on top of salad and place dressing on top.

  • 7.

    For more flavor – you could add a little of the spice mix to the hot oil.


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