12 large uncooked prawns, cleaned, tails intact2 tbspgrapeseed oilTo serve:micro corianderCreole spice mix1 tspeach coriander seeds, fenugreek and fennel seeds2dried pasilla chillies (see note)1 tspdried oregano1 tspdried thyme
For Creole spice mix, dry-roast coriander, fenugreek and fennel seeds until fragrant (1-2 minutes). Grind spices, chilli and herbs in a mortar and pestle or a small food processor to a fine powder, set aside. Creole spice mix will keep for 2 weeks stored in an airtight container in a dry place.
Thread prawns onto short wooden skewers lengthways through the body. Heat oil in a large non-stick frying pan over medium-high heat. Add prawns, turn occasionally until just cooked, throwing in a good pinch of spice mix to taste and a pinch of salt while cooking (2-3 minutes). Serve hot topped with micro coriander.
Note Dried pasilla chillies are available from