Coriander and 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.

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: