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Chermoula prawns

Australian Gourmet Traveller fast recipe for chermoula prawns.

By Lisa Featherby
  • Serves 4
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  • 16 uncooked king prawns (80gm each), cleaned and butterflied
  • To serve: lemon wedges
  • 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


  • 1
    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.
  • 2
    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.