It's an entree dish!


  • 100g rice flour

  • 20g Vegeta stock powder

  • 16 peeled green prawns, tail on

  • 2 tablespoons canola oil

  • lime wedges, to garnish

  • salsa

  • 1 ripe avocado, cut into small dice

  • 1/2 fresh ripe paw paw, cut into small dice

  • 1 long red chilli, chopped finely

  • 50ml lime juice

  • 1/2 x 250g punnet cherry tomatoes, cut into small dice

  • salt and pepper, to taste


  • 1.

    To prepare salsa, combine all ingredients in a medium bowl.

  • 2.

    Using a sharp knife, butterfly prawns by making a deep cut along the belly of the prawn, being careful not to cut all the way through. Open it out and press it down so that it's flat.

  • 3.

    Combine rice flour and Vegeta in a small bowl.

  • 4.

    Heat half the oil in a large frying pan. Toss half the prawns in rice flour mixture to coat. Cook for about 1 minute on each side (depending on size) until golden, crisp and just cooked through. Drain on absorbent paper. Repeat with remaining oil and prawns.

  • 5.

    Divide salsa among serving glasses. Arrange prawns on rim of glasses. Garnish with lime wedges.

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