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Arabian prawns

  • 5 minutes
  • 10 minutes
  • 8 as nibbles, or 4 as lunch
Arabian prawns

Crunchy and spicy from the cumin seeds and peppercorns and tangy from the salt, these prawns served in baby cos leaves make a designer nibble or lunch dish.


  • 1 tablespoon cumin seeds
  • 1 tablespoon flaky salt
  • ½ teaspoon coarsely ground white pepper
  • 500 grams frozen shelled raw prawns, defrosted


  1. Place the cumin, salt and white pepper in a mortar and pestle and crush together to a coarse crumb. Alternatively place the ingredients on a chopping board and press with the heel of a heavy-based saucepan.
  2. Toss the prawns with the cumin salt. Pan-fry in a hot pan in a generous amount of olive oil for 4-5 minutes, turning once or twice until the prawns are pink and well cooked. This is best done in 2-3 batches to ensure the prawns are golden brown and that they do not stew in the pan.
  3. Serve skewered or placed with grilled peppers and stuffed olives on a hummus-lined, crisp cos lettuce leaf.

Cooks Tips

- Use ground cumin in place of cumin seeds if you wish. Use half the amount and cook over a lower heat to prevent the ground spice burning.

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