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Pan-fried prawns with Creole spice

Australian Gourmet Traveller recipe for pan-fried prawns with Creole spice,.
Pan-fried prawns with Creole spice

Pan-fried prawns with Creole spice

Ben Dearnley & William Meppem
6
20M
5M
25M

Ingredients

Creole spice mix

Method

Main

1.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.
2.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.

Drink Suggestion: Hoppy American pale ale. Drink suggestion by Max Allen

Notes

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