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Pan-fried prawns with Creole spice

You'll need

12 large uncooked prawns, cleaned, tails intact 2 tbsp grapeseed oil To serve: micro coriander   Creole spice mix 1 tsp each coriander seeds, fenugreek and fennel seeds 2 dried pasilla chillies (see note) 1 tsp dried oregano 1 tsp dried thyme


  • 01
  • 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.
  • 02
  • 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 Herbie's Spices.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Hoppy American pale ale.

Featured in

Nov 2011

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