Chinese five-spice prawn cutlets with lemon soy dressing

This fresh recipe sees prawn cutlets coated with Chinese five-spice seasoning, grilled to perfection then served with a lettuce and cucumber salad. Drizzle with lemon soy dressing and enjoy

By Sarah Murphy
  • 20 mins preparation
  • 10 mins cooking
  • Serves 6
  • Print


  • 750 gram prawns, peeled, deveined, tails intact
  • 1 teaspoon five-spice powder
  • 1/2 teaspoon chilli powder
  • 1/2 teaspoon sea salt flakes
  • 1/2 teaspoon 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
  • 2 tablespoon soy sauce
  • 2 tablespoon lemon juice
  • 1 1/2 tablespoon caster sugar


  • 1
    Using a small, sharp knife, cut each prawn lengthways down centre, without cutting right through. Open out to lay flat.
  • 2
    Preheat a lightly oiled barbecue or char-grill 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 each side until just cooked through.
  • 3
    For the lemon soy dressing: In a small jug, whisk all ingredients together.
  • 4
    Toss lettuce, cucumber and coriander. Top with prawns and drizzle with lemon soy dressing.