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Middle Eastern prawns


  • Place the extra virgin olive oil, cinnamon, cardamom, coriander seeds, saffron, turmeric and ginger in a small heavy-bottomed pot. Stir and bring to the boil. Then remove from the heat and set aside.
  • While the oil mixture is infusing, heat a thin layer of olive oil in a large non-stick pan and cook the prawns on a high heat for 1 min each side.
  • To serve, place a mound of salad leaves on individual plates, arrange the prawns around and drizzle the infused oil over the top.
  • nb. Strain any leftover infused oil into a sealed container and keep in the refrigerator for up to 1 month. 
  • from Cameron Cox - Melbourne chef


  • 500 ml extra virgin olive oil
  • 1 cinnamon stick
  • 2 cardamom pods
  • ½ tspn coriander seeds
  • ¼ tspn saffron threads
  • 2 fine slices fresh turmeric (or ¼ tspn ground turmeric)
  • 2 fine slices fresh ginger
  • olive oil
  • 8 green prawns, shelled & deveined
  • 2 handfuls mixed salad leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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