Ingredient list

Meat

• 2 kg prawns, I used Vietnamese tiger prawns with the shell and uncleaned.

Spices

• Spanish smoked paprika 1t

• Turmeric 1t

• Za’atar 2t

• Garam masala 2t

• Mixed dried herbs 3t

• Dijon mustard 1/2t

• Garlic butter about 3-4 T

• Fresh garlic 3 cloves

• Lemon 3 full lemons

Directions

Start by adding all your spices in your pan except for the lemon and melt it slightly.

Once you’ve cleaned your prawns or you might be using already cleaned prawns, then turn the heat on for your pan.

Add a touch of olive oil and wait a few seconds for the heat to come through.

Place the prawns in the pan and grill them for a few minutes until they turn a soft white-pinkish colour. Squeeze in your lemon juice and a touch of salt.

Once my prawns were done I add fresh basil + chives, this of course is optional.

Serve this with lovely brown basmati rice or a fresh garden salad with a homemade aioli.