Prawns, pastis marinade, garlic and olive oil


  • 12 large prawns
  • 2 cloves garlic
  • 1/2 bunch of coriander
  • 6 cl of olive oil
  • 1 organic lemon
  • 6 cl of pastis
  • 1 teaspoon(s) of mustard
  • 1 teaspoon(s) fennel seeds


  1. Peel, degerm and chop the garlic cloves. Chop the coriander. Mix them with the olive oil, lemon juice and zest, pastis, mustard and fennel seeds. Salt and pepper.

  2. Place the prawns in the salad bowl and turn them to coat them well with the marinade. Cover with cling film and place in the refrigerator for 1 hour.

  3. Thread the prawns onto wooden skewers to prevent them from curling up. Cook for 2 minutes on each side – this cooking time can be adjusted according to the size of your shellfish.

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