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29 August 2009

Lemon and Lime Prawns

I purchased some black limes some time ago. I have used them in a casserole, but wanted to try pulverising them and sprinkling them over prawns or chicken.

Black limes are whole sun-dried limes of 2.5-4cm in diameter. They are have a delicious, citrus sticky pith in the centre.

So, yesterday, I took two black limes and ground them in my mortar and pestle with about 1 teaspoon black pepper and salt until well ground. I had a bit of a taste and decided that something more was needed. I had been trying to avoid lemon myrtle since I use it so often, but it really did seem like that was exactly what was needed. And I wasn't wrong, Just a small amount of lemon myrtle was perfect.

This is another dish that I will be repeating!

Ingredients (serves 4 as a starter)

20 green prawns peeled
2 black limes
1 teaspoon black peppercorns
1 teaspoon salt
1/2 teaspoon lemon myrtle
Olive oil to fry
Mayonnaise to serve (see post from 22 February 2009)


Grind the limes, pepper and salt in a mortar and pestle until well ground and combined. Add lemon myrtle. Place prawns and spice mix in a plastic bag and squish to coat prawns in spices. Preheat olive oil in a fry pan. Cook prawns for a few minutes on each side until cooked through. Serve with mayonnaise as a starter.

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