Name: Chermoula prawns
Yield: 4
Ingredients: 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

Chermoula prawns

Australian Gourmet Traveller fast recipe for chermoula prawns.

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Serves 4

Ingredients

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

Method

Main

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.

Styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd