Chermoula Prawns

, from Issue #35. August, 2015
Photography by Manja Wachsmuth.
Chermoula Prawns

These prawns are quick and easy to make and they are perfect as an appetizer. 

Serves: 6

INGREDIENTS

24 large, raw peeled prawns with tail on
2 tablespoons olive oil

Chermoula
2 cloves garlic, roughly chopped
1 teaspoon each ground cumin, sweet smoked paprika and coriander
½ teaspoon ground turmeric
¼-½ teaspoon chilli powder
handful coriander, roughly chopped
zest and juice 1 lime
1 medium vine tomato, roughly chopped
3 tablespoons olive oil
sea salt and freshly ground pepper

To serve
lime wedges

METHOD

Chermoula: Place all the ingredients in a food processor and process to a paste.

Tip into a bowl, add the prawns and turn to coat. Marinate for 30 minutes.

Heat the oil in a large sauté pan and when hot, take the prawns out of the marinade and cook for 2-3 minutes, turning until lightly golden and just cooked. You may have to do this in batches. Pile up in a serving bowl and garnish with lime wedges. 

Subscribe or Log in to dish to save recipes

Subscribe
SAVE
TAGS

Related Content

latest issue - on sale now

Issue #120
Check out our
latest issue:

Issue #120

As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!