Japanese lime-dusted prawns
- Dry the lime peel in a 100C oven for 1 1/2 hours until crisp, or use a dehydrator.
- With tongs, toast the nori over a flame until crinkled and crisp. Blitz in a food processor. Put the lime peel, nori and salt in a coffee grinder and blitz to a powder.
- Roll the skewered prawns through the macadamia oil, then season with the lime nori salt.
- Grill the prawns until just cooked.