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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeWarm Olives with Goats Cheese
Article by Claire Aldous
RecipeRoasted Cauliflower and Capsicum Salad with Capers
Article by Claire Aldous
RecipePrawn Tostaditas with Almond and Guajillo Chilli Salsa
Article by Claire Aldous
RecipeCrisp Eggs Stuffed with Ricotta, Prosciutto and Herbs
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.