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For flavor this is a 5 for sure. I had 2 problems with the instructions (probably just me) I didn't understand if you cooked them in the shell or removed the shell when you deveined the prawn. Also I wasn't sure if you used only the zest from the lemon or the whole lemon - I opted for the whole lemon and the shell off the prawn - This is do again recipe for sure - we enjoyed them very much
My hubby just cooked this for valentines day and it was nice but I felt it didn't have much taste. Still a cheap way to cook prawns and we didn't add the salt or pepper. I also wanted to say thank you for giving us a base to go from. People that have the time to send in a recipe is a major vote from me. Thank you
Yum Kate! I cooked with U8 Tiger Prawns and added black pepper but no salt.
this was delicious, but definately add salt and pepper
I forgot about Jangomango's comments when I made this and that was a mistake. I strongly urge you to take her/his suggestions seriously or this recipe will disappoint. Definitely needs both salt and high heat.
Excellent and simple way to do shrimp. We had it on a woodfired BBQ and it was delicious. I added 1/2 t salt to the mixture and next time will add a little more salt plus black pepper. It needs very high heat very fast to get the wonderful flavour. Thanks Kate.
Simple, tasty, delicious and very Australian. Nothing to change with this recipe - just enjoy.