Pan-Fried Black Pepper Prawns

Name: Pan-Fried Black Pepper Prawns
Yield: Serves 4 as a shared dish or starter
Ingredients: groundnut or sunflower oil 125 ml/4 fl oz; lime juice from ½ lime; extra-large raw prawns 15–20; black peppercorns 1 tbsp; coriander seeds 1 tbsp; extra-virgin olive oil 1 tbsp; sea salt ¼ tsp

Preparation info

Serves
4
as a shared dish or starter

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

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.

Ingredients

extra-large raw prawns 15–20
black peppercorns 1 tbsp
coriander seeds 1 <

Starter
Side dish
Fish course
Pescatarian
Gluten-free
Spicy

Method

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