Ebi no shioyaki / prawns grilled on salt

Quick, simple and tasty. A bed of natural salt gives the prawns a hint of sweetness.

<Ingredients>

8-12 prawns with shells
1-2 tbsp sea salt or rock salt (Celtic sea salt in photo)
1 lemon


<Directions>
1.

Devein prawns.
Insert a skewer in the second soft spot in the hard shell on the back, tilt to pick up vein, and slowly pull downward (toward tail) and then upward (toward head).

2.

In a pan or casserole dish, heat sea salt on medium low heat until it makes popping sound.

3.

Place prawns, and cook both sides until done by flipping as color changes.

Serve hot with wedges of lemon.

<Notes>

• Prawns must be in their shells. Otherwise they would taste extremely salty.
• Prawns cook very fast. While it depends on the size of prawns, it takes only a couple of minutes.