Five Spice Prawns With Lemon Soy Glaze Recipe

About this recipe

A flavorful dinner dish featuring prawns coated in aromatic five spice and chili, served with a refreshing cucumber and coriander salad, and a tangy lemon soy dressing.

Ingredients

• 1 Bunch Coriander Leaves (Kotthambari)
• 3 pcs Cucumber Green
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 141 g Pam Grilling Grillades Cooking Spray
• 100 g Lettuce Green
• 10 pcs Prawns
• 1 kg Akar Powder Salt
• 500 G Star White Pepper Masala Powder
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 1 kg Uttam Sugar Double Refined Castor Sugar
• 45 g Snapin Cinnamon Powder
• 500 ml Oil (For Frying)

Instructions

1. 1. Using a small sharp knife, cut each prawn lengthways down the center without cutting all the way through. Open them out to lay flat.
2. 2. Preheat a lightly oiled barbecue or chargrill on high heat.
3. 3. In a medium bowl, combine 1 teaspoon cinnamon, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/2 teaspoon ground white pepper. Add the prawns and toss to coat evenly.
4. 4. Spray the prawns with cooking oil spray and cook on the preheated grill for 2-3 minutes on each side, or until just cooked through.
5. 5. To prepare the dressing, mix 2 tablespoons soy sauce, 2 tablespoons lemon juice, and 1 tablespoon caster sugar in a small bowl until the sugar dissolves.
6. 6. Arrange lettuce leaves on a serving platter. Scatter 1 cucumber (thinly sliced) and 1/4 cup coriander leaves over the lettuce.
7. 7. Place the cooked prawns on top of the salad and drizzle with the lemon soy dressing. Serve immediately.