Pan-fried prawns with preserved lemon dressing

Food & Wine

Pan-fried prawns with preserved lemon dressing

Serves 4-6


  • 24 large green prawns, peeled
  • 2 tbsp extra virgin olive oil
  • Juice of one lemon
  • 2 tbsp parsley, finely chopped
  • 1/2 cup Greek-style natural yogurt
  • 1 tbsp finely chopped perserved lemon rind A pinch of dried cumin
  • Juice of one lemon


  1. Heat a large frying pan over high heat, add the olive oil and cook the prawns for a few minutes on each side or until pink and cooked through.
  2. Meanwhile, mix together the yogurt, lemon rind, cumin and lemon juice. Season to taste. Serve the prawns immediately with the dressing and a simple shaved cucumber salad.

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