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