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Advance Preparations:

  • Semolina 50.0 g
  • Oil 40.0 ml


  • Castor Sugar 100.0 g
  • Salt 8.0 g
  • Milk 420.0 ml
  • Eggs, beaten 100.0 g
  • Vinegar 30.0 g
  • Flour, rice 920.0 g
  • Potato starch 130.0 g
  • Flour, tapioca 70.0 g



  • Mint leaves 200.0 g
  • Lime 5.0 pc

Designed for professional chefs, check out this Arabic Flat Bread with Lime Teriyaki King Prawn Salad recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Lime Seasoning Powder and Knorr Professional Teriyaki Sauce.



  1. Advance Preparations:

    • Set the oven to 200°C.
    • Rub 10ml of oil onto each baking tray and dust with the ground semolina. Do this 4 times.
    • Ensure all prawns have been cleaned and deveined.
    • Finely slice the spring onions.
  2. Dough:

    • Put the caster sugar, rice flour, potato starch, tapioca flour and salt in a mixing bowl. Using the dough hook start to mix the dry ingredients together.
    • Slowly add the milk, eggs and vinegar into the mix.
    • Once it forms a smooth dough, take out and divide into 10 even balls and cover with Clingfilm.
  3. Flatbread:

    • Place the dough directly on the tray and roll into an oblong (these need not be uniform).
    • Bake at 200°C for 12 mins or until they are cooked and crisp.
    • Marinate the prawns in Knorr Lime Seasoning and Knorr Professional Teriyaki Sauce for maximum 20 minutes. While flatbreads are cooking, place a large frying pan on the heat and sauté in 20ml of oil the prawns, making sure they are coloured on both sides. Place the prawns in a large bowl and keep hot.
    • Add the rocket and spring onions and toss all in together before layering onto the warm flatbreads and serving.
  4. Garnish:

    • Add some fresh herbs like mint or coriander on top and place a slice of fresh lime next to it.