Smoked Prawns with Lemon & Rosemary Salt

Preparation info
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By Yvette van Boven

Published 2011

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A good snack with drinks or on a table full of small dishes.


  • 1 kg (2 lb) large prawns (shrimp), raw
  • 1.5 litres (


Peel the prawns, but leave the tails on. Stir the salt into the water. Add the prawns and allow to soak in the brine for at least two hours.

Preheat oven to 180°C (350°F/Gas 4).

Place the prawns on the rack in your home-made smoker and