This mouthwatering dinner is absolutely perfect for any occasion from a satisfying, full meal to a light and easy snack! You can serve them up to family and friends or just enjoy them as a treat for yourself.

While this recipe just makes the basics, you can also dish it up with some creamy pasta or some fluffy rice to give it some more substance. But in the end, the prawns are the star of the show so as long as you get them right – you’re good to go!

Ingredients

• 2 tablespoons rice flour
• 2 teaspoons ground dried peppercorn medley
• 1 teaspoon sea salt
• 600g raw peeled prawns, tails intact
• 1/4 cup extra virgin olive oil
• 1 cup chopped fresh coriander leaves
• 3 garlic cloves, finely chopped
• 1 long red chilli, finely chopped
• 1/4 cup lemon juice, plus lemon wedges to serve
• Warm pita bread, to serve
• Iceberg lettuce wedges, to serve

Method

1. Combine flour, pepper and salt in a large snap-lock bag. Add prawns. Seal bag. Shake to coat prawns in flour mixture.
2. Heat 1 tablespoon oil in a large frying pan over high heat. Cook half the prawns, gently tossing, for 3 to 4 minutes or until just cooked through. Transfer to a bowl. Repeat with 2 tablespoons of remaining oil and prawn mixture.
3. Return prawns to pan. Add coriander, garlic, chilli, lemon juice and remaining oil. Cook, tossing gently, for 2 minutes or until heated through. Serve prawns with warm pita, lettuce and lemon wedges.