Chinese Five-Spice Prawn Cutlets with Lemon Soy Dressing

clock 20 minutes + 10 minutes bowl Serves 4


  • 750g Sea Treasure Butterfly Prawns, heads removed, peeled, deveined, tails intact
  • 1 tsp five-spice powder
  • 1/2 tsp chilli powder
  • 1/2 tsp sea salt flakes
  • 1/2 tsp ground white pepper
  • 1/2 iceberg lettuce, shredded
  • 1 Lebanese cucumber, halved lengthways, thinly sliced diagonally
  • 1/4 cup fresh coriander leaves
  • Lemon Soy Dressing Ingredients
  • 2 Tbsp soy sauce
  • 2 Tbsp lemon juice
  • 1 t/2 Tbsp caster sugar
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  • 1. Preheat a lightly oiled barbecue or chargrill plate on high. In a medium bowl, combine five-spice, chilli, salt and pepper. Add prawns and toss to coat. Spray prawns with cooking oil spray and cook for 2-3 minutes on each side until just cooked through.

  • 2. Meanwhile, whisk the soy, lemon juice and sugar in a smaller jug.

  • 3. Toss lettuce, cucumber and coriander together and arrange on a serving plate, top with prawns and drizzle with lemon soy dressing.

  • Tip:

  • Store leftover lettuce by wrapping it in a paper towel and placing it in a ziplock bag in the fridge.


  • • Energy 882Kj • Protein 40g • Total Fat 1g • Saturated Fat 0g • Carbohydrates 8g • Sugars 7g • Sodium 1448mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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