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Frank Camorra's grilled chermoula prawns

Frank Camorra
Frank Camorra

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Cooked in the shell for extra flavour ... grilled chermoula prawns.
Cooked in the shell for extra flavour ... grilled chermoula prawns.Marina Oliphant

In Spain, prawns are often cooked and served in the shell, which retains a lot of their flavour. I think it is similar to cooking meat on the bone, which improves the moisture and taste of a dish. The prawns can be cooked on a grill, but for a true taste of summer, do them on the barbecue.

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Ingredients

  • 2 tbsp cumin seeds, lightly toasted and ground

  • 1 tbsp coriander seeds, lightly toasted and ground

  • 1.5 tbsp sweet paprika

  • 1 tbsp ground ginger

  • 2 garlic cloves, roughly chopped

  • 2 small red chillies, seeded and roughly chopped

  • 2 lemons, juiced

  • 100ml olive oil

  • 1/2 tsp salt

  • 1/2 tsp black pepper

  • 16 large green prawns, peeled with head and tail intact

Method

  1. To make chermoula, put all ingredients except prawns in a food processor and process until smooth.

    Place prawns in a bowl with ¾ of the chermoula and mix until they are well coated.

    Leave in the fridge overnight to marinate. When ready to serve, preheat a grill or barbecue and cook prawns for 3-4 minutes on each side.

    Serve with pipirrana salad.

    Store remaining chermoula in the fridge under a layer of oil for future use.

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Frank CamorraFrank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.

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