1 quart milk
3 tablespoons lemon juice
1 orange, zested and juiced
6 eggs
1 teaspoon lemon zest
1 pinch salt
1 teaspoon ground black pepper
4 1/2 pounds fresh prawns
1/2 pound fresh crabmeat
4 eggs
SALT
COCONUT SAND
2 tablespoons red wine vinegar
In a large bowl, mix milk, lemon juice, orange juice, eggs, lemon zest and salt. Beat all ingredients together in medium bowl.
Heat a large heavy skillet over medium heat. Cook prawns in egg mixture on both sides to help them spread out. Place prawns in skillet.
Place prawns in the skillet and cook until easily rinsed and drained, about 2 minutes. Drain prawns, placing the casserole on a platter to cool.
Preheat a grilling pit grill for high heat.
Arrange prawns on the bottom of the pan. Grill prawns over medium heat for about 1 to 2 minutes per side. Top with crabmeat, then place prawns on top of crabmeat. Work crabmeat into prawns.
Place a slice of white piece bread over prawns, and place prawns on bread. Toast prawns, then turn prawns around to make rows. Wait until prawns are cooled, and top with lemon glaze. Garnish prawns.