Ingredients
Serves 6
Five Spice Prawns
2 tbsp rice flour
1 tbspn salt
1 tsp white pepper
1 tsp chilli powder
1½ tsp Chinese five spice powder
20 green large king prawns, peeled leaving tails intact, deveined
Fresh coriander, roughly chopped, to serve
3 chillis, seeds and membrane removed and sliced finely, to serve
2 spring onions, finely sliced, to serve
Lemon/lime wedges, to serve
Small satay sticks
Lychee Martini
¼ cup sugar
¼ cup water
1 cup lychees (fresh if you can get them)
2 tbsp lemon juice
¾ cup vodka
3 tbsp Cointreau
Method
Five Spice Prawns
Combine the rice flour, salt, white pepper, chilli powder and Chinese five spice on a plate or shallow rectangular dish.
Carefully straighten prawns out and thread onto satay sticks. Toss in flour mixture.
Heat a grill pan and cook prawns for 2-3 minutes, turning once or twice or until cooked.
Arrange on a serving platter and scatter coriander, spring onions and chilli over. Place lemon or lime wedges on the plate and serve immediately.
Lychee Martini
Combine sugar and water, stir until dissolved and simmer until slightly syrupy. Cool completely.
Combine sugar syrup, lychees and lemon juice in a blender and puree. Strain through a fine sieve, pushing down hard on solids to extract all liquid. Discard solids.
Combine lychee puree, vodka and Cointreau in a cocktail shaker with ice and shake vigorously for 10-20 seconds. Strain into martini glasses, garnish with a lychee and serve immediately.