Frank Camorra's grilled chermoula prawns

Cooked in the shell for extra flavour ... grilled chermoula prawns.
Cooked in the shell for extra flavour ... grilled chermoula prawns. Photo: 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.


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


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.