Asian-style prawns with spiced herb relish
- November 2016
- Serves 6-8
- Hands-on time 40 min
Serve this Asian-style prawn recipe at your next dinner party as an everyone-dig-in starter – it’s sure to leave your guests wanting more.
- 28.3g (6.9g saturated)
- 14.2g (0.9g sugars)
To prepare the prawns, first remove the heads and shells – leave the tails on. Run a sharp knife along the back of each prawn, then pull out and discard the dark vein. Keep the heads and shells to make a light shellfish stock for a fish soup (simmer in water for 30 minutes or so).
Make up the batter and prep the prawns up to 12 hours ahead; keep covered in the fridge. Make the dip up to 6 hours ahead, then cover and chill.
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