Chermoula Prawns
Over a year ago
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Ingredients
- 500g shelled green prawns, or green prawn meat
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 1 tespoon cumin
- 1 tespoon coriander
- 1 tespoon smoked paprika
- ½ teaspoon tureric
- ½ teaspoon chilli powder
- handful coriander leaves
- 1 lemon, zest and juice
- 1 medium tomato, chopped
- 3 tablespoons olive oil
- to taste lemon wedges, to serve
Accompaniment
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Description
Lime would substitute well for lemon.
Method
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1
Place all chermoula ingredients in a food processor and process to a paste.
Place in a bowl, add prawns and allow to marinate 30 minutes.
Heat oil in a large pan, when hot, take prawns from marinade and cook 2 - 3 minutes until just cooked and turning golden. You may need to do this in batches.
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There are loads of chermoula recipes. Most use coriander, others include mint. Ground cumin is almost mandatory and ground coriander as well, though cumin always has the dominant flavour. I've added the paprika for the smoky flavour - not traditional, I think!
Is this the North African marinade used in Algerian, Moroccan and Tunisian cuisine? I have been looking for a decent recipe for ages - thanks for sharing.