PAN FRIED PRAWNS IN LEMON MYRTLE AND GINGER SERVED WITH TAGLIATELLE - Lake Crystal Natural Lake Salt and Nigari - Lake Salt and Nigari harvested from a pristine 5 million year old salt lake in remote Western Australia

4-6 large peeled Prawns per person
1 clove garlic chopped
1 teaspoon Lake Crystal Salt
1 teaspoon Lemon Myrtle powder
1 teaspoon of Chopped Fresh Ginger
Freshly Ground black pepper
2-3 tblsp of Light Olive Oil to combine
50g of Tagliatelle per person
25g of Butter

METHOD

• Mix the Herb ingredients plus the chopped garlic and add the oil to combine. Marinade the prawns in the mix.
• In a saucepan, bring water to a rolling boil, add pasta and cook to instructions on the packet.
• Drain and toss with butter whilst hot.
• Meanwhile pan-fry, grill or bbq prawns until cooked.
• Serve immediately on top of hot buttery pasta.

Lake Crystal natural lake salt - an organically certified fine food salt developed for the food enthusiast, discerning cook and the health conscious consumer.