Ingredients
- 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
Preparation
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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.
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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.
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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.