---
title: "Mouthwatering pan-fried prawns from Sabrina Ghayour’s new cookbook, Persiana Everyday"
description: "Savour this quick feast from the all-new collection of more than 100 generous, inviting and delicious recipes for everyday eating from Sabrina Ghayour, new cookbook, ‘Persiana Everyday’."
type: "NewsArticle"
publisher: "Daily Maverick"
site: "https://www.dailymaverick.co.za"
section: "Book Recipe"
author: "The Reading List"
author_url: "https://www.dailymaverick.co.za/author/the-reading-list/"
canonical_url: "https://www.dailymaverick.co.za/article/2022-10-18-mouthwatering-pan-fried-prawns-from-sabrina-ghayours-new-cookbook-persiana-everyday/"
published: "2022-10-18T20:00:52"
updated: "2022-10-13T15:28:43"
lang: "en-ZA"
word_count: 267
---

# Mouthwatering pan-fried prawns from Sabrina Ghayour’s new cookbook, Persiana Everyday

> Savour this quick feast from the all-new collection of more than 100 generous, inviting and delicious recipes for everyday eating from Sabrina Ghayour, new cookbook, ‘Persiana Everyday’.

By The Reading List · Published 18 October 2022, 22:00 SAST · Updated 13 October 2022, 17:28 SAST

## Content

“Prawns are such a convenience food for me. When I manage to find the really big prawns, of which you need only two or three per person, they are pretty spectacular with a simple spice coating.

“I can’t resist tandoori prawns – they’re one of my all-time favourite ways to enjoy these giant shellfish, so this is my little nod to that spectacular dish,” says award-winning British-Iranian chef, food writer and author [Ghayour](https://www.sabrinaghayour.com/). Here is her recipe for pan-fried prawns.

**\*\*\***

*Serves 2*

- 6 giant raw prawns (ideally about
- 70g each, but you can use a larger quantity of smaller prawns), peeled but tails left on
- vegetable oil
- 1/2 lemon, to serve (optional)

For the marinade

- 100g Greek yogurt
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- generous squeeze of lime juice
- very generous amount of Maldon sea salt flakes and freshly ground black pepper

Mix all the marinade ingredients together in a mixing bowl. Add the prawns and turn until well coated in the marinade.

Heat a large frying pan over a high heat and, once hot, drizzle in a little vegetable oil. Add the prawns and cook for a couple of minutes or so on each side until opaque and firm to the touch (smaller prawns will need a shorter cooking time).

Halve the lemon, add it to the pan and fry the flesh sides. Serve the prawns immediately with the fried lemon quarters for squeezing over. **DM/ ML**

*Visit*[*The Reading List*](https://readinglist.click/)*for South African book news – including recipes! – daily.*

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