Spiced salt-baked prawns(57)
INGREDIENTS
1kg natural rock salt
2 teaspoons Chinese five spice
7 whole star anise (see note)
250g grape tomatoes
500g green prawns, peeled, deveined
60ml (1/4 cup) lemon juice
2 tablespoons olive oil
1 teaspoon brown sugar
1 cup watercress sprigs
CORIANDER PISTOU
1 cup fresh coriander leaves
60ml (1/4 cup) rice bran oil
1 tablespoon coarsely chopped pistachio kernels
1 garlic clove, crushed
2 teaspoons finely grated lemon rind
METHOD
Step 1
Preheat oven to 220°C. Bake the salt in a large, heavy-based baking dish for 5 minutes or until warm. Stir in Chinese five spice. Sprinkle with the star anise.
Step 2
Bake the tomatoes on the salt for 5 minutes or until just soft. Add the prawns. Bake for 8 minutes or until prawns curl and change colour. Use tongs to transfer to a plate.
Step 3
Meanwhile, to make the coriander pistou, process the coriander, oil, pistachio, garlic and lemon rind in a food processor until smooth. Season.
Step 4
Whisk the lemon juice, oil and sugar in a bowl. Season.
Step 5
Divide coriander pistou, prawns, tomato and watercress among plates. Drizzle over lemon juice mixture.
If whole star anise is unavailable, use 1 tsp ground star anise.