Barbecued Coriander & Pepper Prawns

This spicy dish is great as a quick snack, entrée or finger food for a summer BBQ.

Ingredients

• 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

Method

Make Coriander & Pepper Paste: place all ingredients in a mortar and use a pestle or a food processor to pound into a coarse paste.

Coat prawns with the paste and leave to marinate for 20 minutes.

Heat a barbecue or char-grill plate.

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.

Serve immediately with lemon wedges.

Notes

Alternative Species: Bugs, Marron, Redclaw, Rock Lobsters, Yabby.