Pan-Fried Black Pepper Prawns

Preparation info

  • Difficulty


  • Serves


    as a shared dish or starter

Appears in

Adapted from One Spice, Two Spice by Floyd Cardoz of the restaurant Tabla in New York. The sweetness of the prawns, the heat of freshly ground black peppercorns and the citrusy flavour of the coriander seeds make a great combination.


  • extra-large raw prawns 15–20
  • black peppercorns 1 tbsp
  • coriander seeds 1 tbsp
  • extra-virgin olive oil 1 tbsp
  • sea salt ¼ tsp
  • groundnut or sunflower oil 125 ml/4 fl oz
  • lime juice from ½ lime


Remove the heads and legs from the prawns. Peel away the shell and remove the dark vein running down the back.

Grind the peppercorns and coriander seeds separately in an electric coffee grinder until medium-fine. Tip into a bowl and mix with the olive oil. Add the prawns, tossing so they are well coated with oil and spices. Cover the bowl and leave in the fridge to marinate for at least an hour, or up to 24 hours.

When ready to cook, crumble the sea salt over the prawns. Heat the groundnut oil in a large, heavy-based pan over medium-high heat until the oil just begins to shimmer. Carefully add the prawns and fry for about 2 minutes on each side until pink and crisp.

Drain on paper towels, tip into a serving dish and drizzle with the lime juice.

See also