Japanese lime-dusted prawns

Japanese lime-dusted prawns.

1 large lime, peeled
3 sheets nori (seaweed)
3 tsp sea salt
50ml macadamia nut oil
20 prawns, peeled and skewered

1 Dry the lime peel in a 100C oven for 1 1/2 hours until crisp, or use a dehydrator.

2 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.

3 Roll the skewered prawns through the macadamia oil, then season with the lime nori salt.

4 Grill the prawns until just cooked.