barbecued prawns with snow peas and mint salt
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barbecued prawns with snow peas and mint salt
  • 1kg medium green (raw) prawns (shrimp), peeled with tails intact and butterflied
  • 2 tablespoons vegetable oil
  • 250g snow peas (mange tout), trimmed
  • lemon wedges, to serve

mint salt

  • ½ cup Vietnamese mint leaves
  • 2 tablespoons sea salt flakes