5 spice finger licking prawns

This simple recipe will have your friends coming back for more, fresh and light with a delightful asian edge.

Serves 10 people.

  •  20 raw prawn cutlets defrosted and patted dry.
  •  1 teaspoon five spice powder
  •  2 tsp Maldon salt
  •  1 tsp of crushed black peppercorns
  •  2 cloves garlic, crushed
  •  3 spring onions, chopped
  •  A large handful of coriander leaves and stalks, chopped
  •  1 red chilli, de seeded and chopped
  •  Toss five spice, salt and pepper in a hot pan till fragrant, set aside to cool
  • Sprinkle the prawns with 2 teaspoons of the five spice mixture to lightly cover and leave to marinade for 1 hour.
  • Sauté the prawns in 1 Tbsp rice bran oil for 1 minute.
  • Add the garlic and saute for 1 minute
  • They should only be 1⁄2 cooked. Set aside
  • Mix prawns with the spring onions, coriander and chili and toss well.
  • Thread the prawns on to skewers and re heat for 3 – 5 minutes at 180 degrees before serving.



  • Prawns can be skewered a day before and stored covered in the fridge
  • This recipe is also good in a salad with crunchy cos, mango, avocado, lemon vinaigrette