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.
Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle to pound into a coarse paste.
Coat prawns with the paste and leave to marinate for 20 minutes.
Heat a barbecue or char-grill plate.
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.
Serve immediately with lemon wedges.
Bugs, marron, redclaw, rocklobsters, yabby.
Nutritional analysis per serving (4 servings)
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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