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Chermoula prawns

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2015

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