Spot Prawn Crudo with Chile and Mint – a delicious recipe with live spot prawns, Kosher salt, mint, limes, red jalapeno chiles, best-quality. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Remove the heads and shells from the prawns and clean them under cold running water.
2
Pat dry and season with salt and pepper.
3
Divide the prawns among 4 plates.
4
Roll the mint leaves into a cigar shape and slice thinly with a sharp knife.
5
Place in a small, nonreactive bowl.
6
With a grater, remove the zest from 1 of the limes and add to the mint leaves.
7
Cut both limes in half and squeeze the juice into the bowl with the zest and mint.
8
Seed and thinly slice or mince the chiles, depending on how much bite you want in the dish.
9
Add to the bowl and toss to combine all the ingredients.
10
Spoon one-fourth of the mint-lime mixture over each portion of spot prawns.
11
Drizzle each with 1 teaspoon of the olive oil and serve.
59
kcal
Calories
5
g
Fat
6
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 24 to 32 live spot prawns, Kosher salt and freshly cracked pepper, 15 fresh mint leaves, 2 limes, and more.
Yes, Spot Prawn Crudo with Chile and Mint falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
