This spicy dish is great as a snack, entrée or finger food cooked on an indoor char-grill or in a frying pan, or as part of a larger barbecue spread.


  • 700g green prawns, peeled and deveined, tails intact

  • 1 lemon, cut into wedges

  • Coriander & Pepper Paste

  • 1 bunch coriander, leaves, roots and stems all roughly chopped

  • 7 cloves garlic, roughly chopped

  • 1 teaspoon black peppercorns

  • 1 teaspoon white peppercorns

  • 2 teaspoons coriander seeds

  • 2 teaspoons salt flakes

  • 2 tablespoons lemon juice

  • 2 tablespoons extra virgin olive oil


  • 1.

    Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle to pound into a coarse paste.

  • 2.

    Coat prawns with the paste and leave to marinate for 20 minutes.

  • 3.

    Heat a barbecue or char-grill plate.

  • 4.

    Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until just opaque all the way through.

  • 5.

    Serve immediately with lemon wedges.

  • Alternative Species:

  • 1.

    Bugs, marron, redclaw, rocklobsters, yabby.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 224kj
  • Fat Total 10g
  • Saturated Fat 1g
  • Protein 25g
  • Carbohydrate 10g
  • Sugar 0g
  • Sodium 994mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe will be demonstrated by the Sydney Seafood School at the Royal Easter Show, 1pm,  Wednesday 1st April 2015. 

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