”¦not my family’s home, because braised pork belly hot-pot would remind me of that, I mean home as in Australia. This dish embodies Australian cooking to me ”“ the taste of the sea, the freshness of lemon zest and the fusion of Mediterranean and Asian flavours. Every time I cook this dish, I am transported back home to a busy restaurant, dining alfresco in the summertime”¦

This one’s from my first Bill Granger book, Open Kitchen. It’s a real gem. There’s quite a lot of preparation but it’s still simple because there’s not very much room for error.

I cheat a little because I use a toaster instead of grilling the bread – same effect, but a lot quicker. You’ll also find that there are a lot of spare breadcrumbs in the final mixture. Don’t waste them whatever you do! They add a yummy crunchy texture to the rice salad at the end 🙂

For the rice salad, I am always a little more generous with the olive oil and lemon juice. The most difficult part? Tasting it. It’s hard to stop feeding yourself!

This time, I served the prawns with some halved cherry tomatoes and also sprinkled some Peri-Peri sauce on the rice for some extra kick.

Here’s the recipe:

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