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Ingredients

1.5kg green prawns, peeled leaving tail intact, deveined
2 teaspoons sea salt flakes
1/2 teaspoon ground white pepper
1/2 teaspoon ground Sichuan pepper
1/4 teaspoon Chinese five-spice
3 Lebanese cucumbers, thinly sliced into ribbons
1/2 cup coriander leaves
1 long red chilli, thinly sliced diagonally
1/2 cup (150g) Paul Newman's Own Whole Egg Mayonnaise
Lime wedges, to serve

Method

Step 1 Use a small knife to slice down the back of each prawn to butterfly, being careful not to cut all the way through. Place in a large a large bowl and drizzle with oil. Toss to combine.
Step 2 Combine the salt, peppers and five spice in a small bowl. Sprinkle half the salt mixture over the prawns and toss to combine.
Step 3 Preheat a barbecue or chargrill on high. Add prawns, in batches, and cook, turning, for 2-3 minutes or until prawns change colour and curl. Transfer to a plate and sprinkle with remaining salt mixture.
Step 4 Combine the cucumber, coriander and chilli on a serving platter. Top with prawns and serve immediately with Paul Newman's Own Whole Egg Mayonnaise.

Salt and pepper butterflied prawns with mayonnaise

How to make Salt and pepper butterflied prawns with mayonnaise

Ingredients

Method