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

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 <

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Pan-Fried Black Pepper Prawns

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of