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.
It comfortably serves four people as an entree or two people as a main, and is a great alternative to the average snag.
700g green prawns, peeled and de-veined
1 lemon, cut into wedges
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 and 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.
Alternative species: Bugs, marron, redclaw, rocklobsters, yabby.
Recipe provided by Sydney Seafood School at the Sydney Fish Market. Visit: www.sydneyfishmarket.com.au/seafood-school