Name: Pan-fried prawns with Creole spice
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Ingredients: 12 large uncooked prawns, cleaned, tails intact; 2 tbsp grapeseed oil; micro coriander, To serve; 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

Pan-fried prawns with Creole spice

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

Serves 6

Prep

20M

Cook

Total

25M

Ingredients

12 large uncooked prawns, cleaned, tails intact

2 tbsp grapeseed oil

micro coriander, To serve

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

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