Smoked Prawns with Lemon & Rosemary Salt


Preparation info

  • Difficulty


Appears in

Home Made

By Yvette van Boven

Published 2011

  • About

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


  • 1 kg (2 lb) large prawns (shrimp), raw
  • 1.5 litres (6 cups) water
  • 2 tbsp salt

For the Rosemary Salt

  • 3 tbsp coarse sea salt
  • 2 sprigs rosemary
  • zest of 2 lemons


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 smoke the prawns for 5 minutes. Remove from the smoker and leave to cook for another 5 minutes in the regular oven. Allow to cool.

In the meantime, prepare the rosemary salt: crush the sea salt and the rosemary leaves into a green powder in a mortar. Fold in the lemon zest.

Sprinkle on the smoked prawns and serve as a dip with some extra salt.