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Pan Grilled Prawns with Z'hug

Course: Side Dish
Cuisine: Middle Eastern


  • 600 gms tiger prawns; deveined and deshelled
  • Z’hug blend
  • Salt; to season
  • Vegetable oil
  • Lemon wedges; to serve


  • 2 tsp semi dried chilli flakes
  • 3 tsp ground coriander
  • 2 tsp dried cilantro/coriander leaves
  • 3 tsp dried parsley
  • 1 tsp garlic granules
  • 1 tsp ground cumin
  • 1 tsp ground caraway
  • 1 tsp ground cardamom
  • ¼ tsp citric acid
  • ¼ tsp ground black pepper


To make Z’hug:

  • Combine all the ingredients, grind if necessary and store in an airtight container.

To prepare the final dish:

  • Clean and pat dry the prawns.
  • In a non reactive bowl, marinate the prawns with Z’hug and season with salt. Mix well and keep for 15-30minutes.
  • Brush enough oil and heat the grill pan to high. Pan grill the prawns in batches till done.
  • Serve hot with lemon wedges.


I have used Gourmet Garden’s semi dried chillies and herbs; but you can substitute with any brand you have access to. Or you can use fresh ingredients to make a wet spice marinade.