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Barbecued Coriander & Pepper Prawns


This spicy dish is great as a quick snack, entrée or finger food cooked on an indoor char-grill or in a frying pan, or as part of a larger barbecue spread cooked on an outdoor barbie.

Barbecued Coriander & Pepper Prawns

Yield: 4


  • 700g green prawns, peeled and deveined, tails intact
  • 1 lemon, cut into wedges
  • Coriander & Pepper Paste
  • 1 bunch coriander, leaves, roots and stems all roughly chopped
  • 7 cloves garlic, roughly chopped
  • 1 teaspoon black peppercorns
  • 1 teaspoon white peppercorns
  • 2 teaspoons coriander seeds
  • 2 teaspoons salt flakes
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil


  1. Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle to pound into a coarse paste.
  2. Coat prawns with the paste and leave to marinate for 20 minutes.
  3. Heat a barbecue or char-grill plate.
  4. Cook the prawns for 1-2 minutes until well coloured, then turn and cook for a further minute or 2 until just opaque all the way through.
  5. Serve immediately with lemon wedges.
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Alternative Species: Bugs, marron, redclaw, rocklobsters, yabby. © Sydney Fish Market 2013

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