Chermoula-roasted king prawns

Chermoula-roasted king prawns

By
From
Arabesque
Serves
4
Photographer
William Meppem

Ingredients

Quantity Ingredient
12 king prawns
1 1/2 tablespoons Chermoula
salt and pepper
60ml olive oil
1 medium onion, finely chopped
1/2 cup parsley leaves, roughly chopped
1/2 cup coriander, leaves, roughly chopped
1 lemon, juiced

Method

  1. Peel the prawns, leaving the head and tail intact. With a sharp knife, split along the back and carefully pull away any intestines. Rub the prawns all over with the chermoula, season lightly and allow them to sit for an hour. Heat the oil in a wide, heavy-based pan. Sauté the onion for 2–3 minutes. When it is soft, raise the heat, add the prawns and sprinkle over the parsley, coriander and lemon juice. Turn the prawns in the hot oil for 2 minutes or until cooked. Serve immediately.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again