- 1kg natural rock salt
- 2 teaspoons Chinese five spice
- 7 whole star anise (see note)
- 250g grape tomatoes
- 500g green prawns, peeled, deveined
- 60ml (1/4 cup) lemon juice
- 2 tablespoons olive oil
- 1 teaspoon brown sugar
- 1 cup watercress sprigs
- 1 cup fresh coriander leaves
- 60ml (1/4 cup) rice bran oil
- 1 tablespoon coarsely chopped pistachio kernels
- 1 garlic clove, crushed
- 2 teaspoons finely grated lemon rind
- Step 1Preheat oven to 220°C. Bake the salt in a large, heavy-based baking dish for 5 minutes or until warm. Stir in Chinese five spice. Sprinkle with the star anise.
- Step 2Bake the tomatoes on the salt for 5 minutes or until just soft. Add the prawns. Bake for 8 minutes or until prawns curl and change colour. Use tongs to transfer to a plate.
- Step 3Meanwhile, to make the coriander pistou, process the coriander, oil, pistachio, garlic and lemon rind in a food processor until smooth. Season.
- Step 4Whisk the lemon juice, oil and sugar in a bowl. Season.
- Step 5Divide coriander pistou, prawns, tomato and watercress among plates. Drizzle over lemon juice mixture.
If whole star anise is unavailable, use 1 tsp ground star anise.
- Author: Michelle Noerianto
- Image credit: Jeremy Simons
- Publication: Australian Good Taste