Chermoula prawns

AT A GLANCE

  • Serves 4 people

  • 16 uncooked king prawns (80gm each), cleaned and butterflied
  • To serve: lemon wedges
  •  
  • Chermoula
  • 1 tsp cumin seeds, crushed
  • 2 garlic cloves, crushed
  • ½ preserved lemon, flesh and pith discarded, rind rinsed and finely chopped
  • 1 cup (loosely packed) coriander, coarsely chopped
  • Juice of 1 lemon
  • 180 ml mild-flavoured olive oil
01   For chermoula, pound cumin, garlic and preserved lemon to a smooth paste, then add coriander and pound to a paste. Stir in lemon juice and oil, season to taste and refrigerate until required.
02   Barbecue prawns flesh-side up until just cooked through and shell is charred (3-4 minutes), then turn and cook until just golden (1-1½ minutes). Top prawns with chermoula and serve with lemon wedges.

Topics:

CORIANDER, LEMONS, GARLIC, CUMIN, MAIN, SEAFOOD, MODERN AUSTRALIAN, PRAWNS, FAST, VIDEO

Recipe:

LISA FEATHERBY

Photography:

JOHN PAUL URIZAR

Styling:

JERRIE-JOY REDMAN-LLOYD

FEATURED IN

Jan 2015

Jan 2015

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