Name: Chilli salt prawns
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 kilogram uncooked medium king prawns, shelled, deveined, tails intact; 1 tablespoon olive oil; 2 teaspoon sea salt flakes; 1/2 teaspoon dried chilli flakes; 1 teaspoon finely chopped fresh flat-leaf parsley; Yoghurt dipping sauce; 1 cup (280g) yoghurt; 2 tablespoon mayonnaise; 1 tablespoon finely grated lemon rind; 1 tablespoon lemon juice

Chilli salt prawns

A proper, finger-licking chilli salt prawns recipe brought to you by Australian Women's Weekly

Photographer: Dean Wilmot. Stylist: Kate Nixon

Serves 4

Cook

10M

Ingredients

1 kilogram uncooked medium king prawns, shelled, deveined, tails intact

1 tablespoon olive oil

2 teaspoon sea salt flakes

1/2 teaspoon dried chilli flakes

1 teaspoon finely chopped fresh flat-leaf parsley

Yoghurt dipping sauce

1 cup (280g) yoghurt

2 tablespoon mayonnaise

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease an oven tray and line with baking paper.

2.To make yoghurt dipping sauce, combine ingredients in small bowl. Sprinkle with parsley.

3.On the baking tray, combine prawns, oil, salt and chilli. Spread prawns into a single layer. Cook about 10 minutes.

4.Serve prawns with dipping sauce.

5.yogurt dipping sauce

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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