Pan-Fried Black Pepper Prawns

Preparation info
  • Serves


    as a shared dish or starter
    • Difficulty


Appears in

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.


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


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