Pan-fried prawns with Creole spice

AT A GLANCE

  • Serves 6 people

  • 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.

Topics:

MODERN ASIAN, APPETISER, CHEFS' RECIPES, SEAFOOD, SPRING, DRINK SUGGESTION

Recipe:

DAVID CHANG, MOMOFUKU

Photography:

BEN DEARNLEY , WILLIAM MEPPEM

Styling:

VANESSA AUSTIN

Drinking Suggestion:

HOPPY AMERICAN PALE ALE. , suggested by MAX ALLEN

FEATURED IN

Nov 2011

Nov 2011

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