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


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

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


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.