- This prawn recipe will taste great.
Ingredients
- 1 tbsp of ground cumin
- 1 tsp of ground coriander
- 1 large bunch of fresh coriander
- 1 large bunch of parsley
- 6 large cloves of garlic
- 1 tsp of paprika A good pinch of cayenne
- Juice of 2 lemons
- 300ml olive oil
- 48 Young’s Bikini Tiger Prawns – allow a dozen per person
Method
- First make the spice mix. For maximum flavour roast the cumin seeds and coriander in a hot oven for 5 minutes then grind to a fine powder in a pestle and mortar.
- Place the fresh coriander, parsley and garlic in a food processor and whiz to a paste. Add the cumin and ground coriander, paprika, cayenne and lemon juice and stir in the olive oil.
- Add the peeled tiger prawns into the spice mix and stir carefully. Leave for an hour in the fridge to marinate.
- Cook on a hot barbecue or under the grill for a few minutes. Serve with a squeeze of lime and some rocket leaves.
Serves: 4
Preparation time: 5 mins
Cooking time: 10 mins
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