Serves 4 as an entrée
- 2 teaspoons coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- 12 large raw king prawns, shelled leaving tails intact
- 12 bamboo skewers, soaked in water for at least 30 minutes
Lemon garlic yoghurt
- 1 cup Greek style yoghurt
- 1 garlic clove, crushed
- 1 lemon zest and juice
Place the seeds in a frying pan over a medium heat and cook, stirring frequently for 2-3 minutes or until aromatic and seeds begin to pop. Transfer the seeds to a mortar and pestle and pound until crushed, then add the salt.
In a glass or ceramic dish, place
2 tablespoons of the crushed spices along with the extra virgin olive oil and stir to combine.
Add the peeled prawns, cover and refrigerate for 1 to 2 hours. Remove the prawns from the fridge half an hour before cooking.
Preheat a chargrill to a high heat. Thread a prawn onto a bamboo skewer and sprinkle with a pinch of remaining spices, repeat with remaining prawns. Cook the prawns on the hot chargrill for three minutes one side and two minutes the other, or until the prawns change colour.
To make the lemon yoghurt, combine all the ingredients in a small bowl and serve with the spiced crusted barbecued prawns.
Recipe: Julie Ray